Cheesecake-X

Makes one 9 inch (23 cm) cake.

Walnut Crust Ingredients:

2	cups	walnuts
1/4	cups	flour
1/4	tsp	salt
2	tsp	Xylitol
1	Tbs	water

Make the Crust:

Preheat oven 350°F. Place rack in the middle of the oven. Butter bottom of a 9x2 inch round spring-form pan. Line the bottom of the pans with baking parchment. The butter in the bottom of the pan is to hold the parchment in place, not to keep things from sticking, so no need to over do it. A strip to line the side of the pan may save some head-aches later also.

Spread the crust mix on the bottom of the parchment lined pan and a little up the sides.

Bake 15 minutes at 350°F.

Cheesecake Ingredients:

3	8 oz	pkg cream cheese (room temperature)
1/2	cups	heavy cream
3/4	cups	Xylitol
3	large	eggs
1	tsp	vanilla extract

Make the Cheesecake:

If the cream cheese is not room temperature, you will never get the lumps out. Combine the cream cheese, heavy cream, Xylitol, and vanilla. Then add and beat to smooth one egg at a time. Pour this mixture into the crust, still hot from the oven. In place of the vanilla extract you can use the seeds of 1 vanilla bean. If using sugar instead of Xylitol, use the same volume.

Change the oven temperature setting to 310°F and bake for 1¼ hours or until firm.

Sour Cream Topping Ingredients:

2	cups	sour cream
1/4	cups	Xylitol
1	tsp	vanilla extract

Make the Sour Cream Topping:

After the cheesecake has cooled, combine, until smooth, the sour cream, Xylitol and vanilla. Chill The cheese cake for 6 hours, or overnight. In place of the vanilla extract you can use the seeds of 1 vanilla bean. If using sugar instead of Xylitol, use the same volume.