3 packages (1 and 1/2 lbs) cream cheese (room temperature)
4 eggs (preferably room temperature)
1 and 1/2 teaspoon vanilla
1 and 1/2 teaspoon lemon juice
1 and 1/3 cups Splenda
1/4 cup sour cream
1 cup almond meal
2 Tablespoon melted butter
2 Tablespoon sugar equivalent in artificial sweetener
Heat oven to 375 F.
Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
Raise oven heat to 400 F.
Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.
Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.