Coconut Cream Cheesecake
This one might not be for everyone. Coconut cream is damned good, though.
Not everyone can envision coconut and cheesecake together. I not only envisioned it, I dreamed it. I woke up, wrote it down, and made it a few days later. And, it was good.
1/4 cup slivered almonds
1 oz shredded, unsweetened coconut
3 packets Splenda*
3 tbsp melted butter
1 lb cream cheese, brought to room temperature
2 large egg
12 packets Splenda (or the equivalent of about 3/4 cup of sugar, if using another sweetener)
1 cup sour cream
1/2 cup coconut cream
6 packets Splenda (or the artificial sweetener equivalent of 6 tbsp worth of sugar)
* One Splenda packet roughly equals one tbsp of sugar, as far as sweetness goes. Use any sweetener you like. I prefer the Splenda packets because they have hardly any maltodextrin, where the Splenda Granular contains 1.5g of carbs per tbsp. Not a lot, but it's still "sugar" where I don't want it.
Preheat the oven to 375 degrees.
Put slivered almonds and shredded coconut in a food processor and pulse until it's finely ground. Add Splenda and melted butter and process until it looks like damp sand.
Press the mixture into a springform pan and bake for 10 minutes or until golden brown. Remove from oven and set aside.
In a mixer, cream the cream cheese, eggs, and Splenda together until smooth. Pour the mixture over the crust and return the pan to the oven. Bake for 20 minutes.
Set the cheesecake aside and raise the oven temperature to 425. After it's cooled for 15 minutes, spread the sour cream topping over the cheesecake. Bake for 20 minutes. Chill well before serving.
Per slice (1/8th of the cheesecake)