407 calories, 4.8g carbs, 1.2g fiber, 3g protein
2 cups Macadamia nuts, ground fine
4 TBS Spelnda
4 TBS Butter
6 - 8 ounces cream cheese
3/4 cup Splenda
1 vanilla Pod
Preheat oven to 350°F. Mix the "crust" ingredients and then press into bottom of pan.
Cut a vanilla bean open through the middle and scrape the beans out of the inside with a sharp knife
Mix cream cheese, sweetener, vanilla bean with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Pour over crust. Place the cheesecake into a or any baking pan with sides and place the pan into the oven. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.
Run knife around the rim of the pan to loosen cake and allow to cool before removing the spring-form pan ring. Refrigerate overnight.