Ingredients:
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar substitute, Maltitol or Splenda your choice
1/2 tsp. vanilla
2 eggs

Crust:
1 cup pine nuts
1 cup macadamia nuts
2 packets sugar substitute
3 tablespoons butter, melted

Preparation :
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.

1. Heat oven to 350ºF.

2. For crust, place pine nuts and macadamias in bowl of a food processor; pulse until ground but not pastelike. Add sugar substitute and butter; pulse to combine. Transfer to a 9" pie pan. With your fingers, gently press nut mixture to form a crust on bottom of pan. Bake 10 minutes; remove from oven and cool.

3. Pour filling into prepared crust. Bake 40 minutes. Chill overnight. Garnish with blueberries or strawberries before serving but add the carbs to your count.

Tips From the Kraft Kitchens
How To Cut Cheesecake: Wipe blade or knife with damp cloth between each cut for clean edges.

Tips from Atkins Nutritionals
To cut chilled cheesecake into neat slices, use a long piece of dental floss. Then wrap each piece individually and freeze. It tastes delicious right out of the freezer or bring to room temperature for a few minutes before serving.

Carbs will vary depending on the sweetener you use.

My personal favorite way of making this is to use maltitol which is a sugar alcohol so no carbs. If using Splenda add 12 carbs for 1/2 cup. I also do not use any kind of crust. Just the barebones cheesecake filling. Tastes great and few carbs.

Carbohydrates: approx. 5.5 grams (using Splenda)
Net Carbs: approx. 4.5 grams
Fiber: 1 grams

Servings: 16
Prep time: 15 minutes
Bake/Cook time: 50 minutes