Cream Cheese and eggs should be at room temperature.How to prepare.Mix all the nuts and almond meal with melted butter and press into a spring form pan, trying to line the sides as much as possible about 1 and 1/2 inches up the sides of the pan. Set aside to mix filling.
Start by beating the ceam cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add vanilla and lemon juice. Add the sour cream last until just blended inches.
Pour cream cheese mixture into the spring form pan. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes.Remove from oven when done. Run a knife around the edge of the cheesecake so if it shrinks while cooling, it will not crack. Let cool at room temperature before frosting. Let cool at room temp just before the cheesecake is put into the fridge for 24 hours. Wait 24 hours before eating, this will make the cake season and the flavor will ripen. The wait is worth it!
TIPS: If you want a cheesecake with less of a brown top, put on the next rack down. To prevent your cake from cracking, do NOT open the oven door at all while the baking is in process.