Low carb cheesecake

Crust:
6 oz (1 1/4 C) pecans chopped fine
6 tsp Splenda
2 TBSP butter, softened

Heat oven to 400. Butter a 9 inch spring form or pie pan. In medium bowl combine pecans, butter, and Splenda. Mix well and press into bottom and sides of pan. Set aside.

Filling:
16 oz. softened cream cheese
3 TBSP Splenda
3 large eggs
3 TBSP vanilla
1 tsp lemon juice
1/4 tsp salt
1 C sour cream

Heat oven to 350. Mix cream cheese and sugar substitute until smooth. Add eggs one at a time, mixing well between each addition. Add vanilla, lemon juice, and salt. Mix well. Add sour cream, mix. Pour into prepared crust. Bake 40 minutes. Turn off oven; leave cheesecake in the oven for one hour after turning oven off, leaving door closed. Chill overnight.

This is one of my husbands favorite treats while he is on a low carb diet. He likes it best with strawberries on top.