Crust:
Ingredients:
1 and 1/2 cups almond meal or almond flour (I used 1/2 cup of coconut flour for 1/2 cup of the almond meal to increase fiber)
3 tablespoons melted butter
2 1/2 tablespoons sugar
Preparation:
Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in 13” x 9” pan and pat into place with your fingertips.
Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.
Cheesecake:
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened - I used 3 Neufchatel (low fat) and two regular.
3/4 cup sugar
3 Tbsp. almond meal (or whole wheat flour)
1-2 Tbsp.vanilla
1 cup Reduced Fat Sour Cream
4 eggs
Directions
Heat oven to 325°F.
Beat cream cheese, 1 cup sugar, almond meal and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours (overnight is best for flavor and texture).
How to Bake in Springform Pan
Heat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
