Ingredients for Crumb Base:
8 squares graham crackers
1 cup Almond flour
3 Tbsp. Splenda
6 Tbsp. Butter melted
Ingredients for Filling:
24 oz Philadelphia Cream Cheese
2 tbsp. Horton (sans sugar) Pure Vanilla Extract(found at Bulk Barn)
1 cup sour cream
1/4 cup brown sugar twin
1 cup 0 carb Darrell Lea Chocolate Chips or carbolite or Ross' low carb chocolate bar broken into pieces the size of mini morsels. (I put DL Chocolate Chips in Food Processor for just a few seconds).
Method: Put the 8 squares of graham crackers into a food processor and process until small crumbs. Remove and in a small bowl combine with 1 cup of almond flour. Add 3 tbsp. of Splenda. Melt butter and add 6 tbsp of butter. Combine and press into the bottom of a springform pan. Refrigerate while making filling.
In a food processor cut softened cream cheese into chunks and process for about 5 to 10 seconds, add the eggs and blend until smooth. Add the brown sugar, vanilla and sour cream and process for several minutes until smooth and creamy.
Remove crust base from fridge, sprinkle half the chocolate chips on top of crust evenly. Add the prepared filling. Sprinkle the rest of the chips on top of the filling evenly.
Place the cheesecake into a preheated oven of 350 degrees. Bake for approximately 60 to 80 minutes. Times will vary depending on oven. When cake starts to rise, start checking to see if done. It should double in size. It is done when it shakes like jello and toothpick does not come out clean. There should be a bit of batter on the toothpick. Don't overcook.
Did not figure out carb content but this cheesecake will serve at least 12 or more and is well within the Low Carb guidelines. Made this last night and had rave reviews! Really Yummy!