Great low carb cheesecake

I recently made this and the texture was perfect!

The Cheesecake Factory®
Original Cheesecake

The secret to producing beautiful cheesecakes just like the restaurant
is to use a water bath in the oven. The water surrounds your cheesecake to
keep it moist as it cooks, and it prevents ugly cracking. You'll also start
the oven very hot for just a little while with this clone, then crank it
down to finish it. I also suggest lining your cheesecake pan with parchment
paper to help get the thing out of the pan when it's done without any fuss.

Crust
1 cup almond flour

2 packets Splenda
1/4 teaspoon ground cinnamon
1/3 cup melted butter


Filling
4 8-ounce pkgs. cream cheese
1 1/4 cups Splenda
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs

Topping
1/2 cup sour cream
2 teaspoons Splenda (or 1 packet)

Optional Garnish
whipped cream and/or fresh berries

1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that
the cheesecake pan will fit inside) filled with about 1/2-inch of water into
the oven while it preheats. This will be your water bath.
2. Combine 1 1/2 cups almond flour and 1/4 teaspoon cinnamon into a medium
bowl. Mix in 1/3 cup melted butter. Press the crumb into a 9-inch spring
form pan that has been lined on the bottom and side with parchment paper.
Use the bottom of a drinking glass to press the crumb mixture flat into the
bottom of the pan and about 2/3 the way up the side. Wrap a large piece of
foil around the bottom of the pan to keep the cheesecake dry when placed in
the water bath in the oven. Put the crust in your freezer until the filling
is done.
3. Use an electric mixer to combine the cream cheese with the sugar, sour
cream, and vanilla. Mix for a couple minutes or until the ingredients are
smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the
eggs in a medium bowl and then add them to the cream cheese mixture. Blend
the mixture just enough to integrate the eggs.
4. Remove the crust from the freezer and pour the filling into it.
5. Carefully place the cheesecake into the preheated water bath. Bake for 12
minutes at 475 degrees, then turn the oven down to 350 degrees and bake for
50 to 60 minutes or until the top of the cheesecake turns a a light brown or
tan color. Remove the cheesecake from the oven to cool.
6. When the cheesecake is cool, combine 1/2 cup sour cream and 2 teaspoons
Splenda. Spread the sweetened sour cream over the entire top surface of the
cheesecake. Cover and chill the cheesecake in the refrigerator for at least
4 hours. To serve, slice the cheesecake into 12 equal portions. Apply a pile
of canned whipped cream to the top of each slice and serve.

Makes 12 servings.