Sugar Free Turtle Cheesecake

Ingredients:

1 1/2 cups blanched almonds (Optional)
3 (8 ounces each) packages of 1/3 less fat cream cheese (softened)
1 cup sugar substitute
4 individual size packets of Stevia
4 eggs
3 teaspoons vanilla
1/4 cup whipping cream
2 cups light sour cream
Sugar free chocolate sauce
Sugar free caramel sauce
Macadamia nuts


Directions:

1. Preheat oven to 350. Lightly spray a spring form pan with cooking spray.

2. Optional: Finely chop almonds either in a food processor or place in a plastic storage bag and crush nuts with a kitchen mallet. Press nuts in the bottom of the pan to make a crust. Bake at 350 for 5 minutes. Nuts will be lightly browned when cooked. Remove from oven and cool.

3. Combine cream cheese, sugar substitute, and 2 packets of Stevia in a large bowl. Beat with a mixer, scraping sides of the bowl as needed.

4. Add the eggs, 2 teaspoons vanilla, and whipping cream. Mix until all ingredients are well combined. The filling will be the consistency of pancake batter at this point.

5. Pour batter into the spring form pan. Place the spring form pan into a larger pan. Pour enough hot water in the pan to come halfway to the side of the spring form pan. Bake for 45 minutes.

6. Remove cheesecake from the oven and cool while making the sour cream mixture.

7. Combine sour cream, 2 packs of stevia, and 1 teaspoon vanilla in a small bowl. Spread over the top of the cheesecake. Bake for an additional 5 minutes. Turn off oven. Slightly open the oven door and leave the cheesecake inside the oven for an hour.

8. Remove cheesecake from oven, cover with plastic wrap and refrigerate for a few hours or overnight.

9. Right before serving, heat chocolate sauce and caramel in separate bowls in the microwave. Chop macadamia nuts. Drizzle chocolate and caramel over the top of the cheesecake, then sprinkle with chopped macadamia nuts. Release sides of spring form pan and place on a pretty serving dish.