I'm glad you liked it. Strange how even deserts can taste better the next day! I made this recipe below not too long ago and I'd thought I'd pass it along to you. I based it off of the pumpkin cheesecake recipe that was floating around the boards over the holidays. It turned out really good!

Sunspine's Blueberry Cheesecake
Serves 12

Cheese cake:
2 8 oz pkgs cream cheese
2 eggs
1/2 cup Splenda (or 12 packets)
1 TB plus 1 tsp. Lemon extract
1.5- 2 cups frozen or fresh blueberries

Crust:
1.5 cups almond flour (or any nut-- pecan, walnut, etc. or a combo)
1/2 stick butter melted
4 TB Splenda granular
(can add 4 TB unsweetened cocoa for chocolate crust)


Crust-Mix dry ingredients and then mix together with the melted butter until it forms a paste. Spread into pie tin.

Cake -- Mix all ingredients with electric mixer until fully blended. Mix in the blueberries last on low setting or by hand so they don't all break.

To Assemble: Pour mixture into crust.

Bake at 350 for 55-60 minutes. Important part: Set for AT LEAST 3 hours in the refrigerator.

**I haven't put this one into Fitday yet but based on other fruit cheesecakes I've made, it will likely be about 6 carbs per slice