Special Tools:

• 9 inch spring form pan

• large roasting dish that your springform pan will fit in

Ingredients:

Crust:

• 1/2 cup Pistachios
• 1/2 cup almonds
• 1 teaspoon cinnamon
• 1 tablespoon vanilla
• 2 tablespoons Splenda
• Pinch of salt ( if you are using unsalted nuts)
• 2 tablespoons butter
• 1 tablespoon Coconut oil

Filling:

• 2, 8 oz. packages of cream cheese
• 3 eggs
• 2/3 cup sour cream or Greek yogurt
• 1  1/3 cup splenda
• 2/3 heavy whipping cream
• 2 Teaspoons of vanilla
• 2 Teaspoons lemon juice

Strawberry Filling:

• Carton of strawberries ( an exact number is not important, use as many as you want)
• 1 Tablespoon of cinnamon
• 1 teaspoon of vanilla
• 1 teaspoon lemon juice
• splash of water, coconut milk or almond milk

Topping:

• 2/3 cup sour cream
• 1.5 oz package of sugar free vanilla pudding ( or whatever flavor you want)
• 6oz. heavy whipping cream
• Leftover strawberry juice
• 2 tablespoons lemon juice

Directions:

First, wrap your spring form pan in tin foil halfway up the outside of the pan. This prevents water from getting in while baking in the water bath. Pre-heat oven to 350.

Crust:

Melt butter and coconut oil ( if the coconut oil is not liquified already.) Blend all crust ingredients together,  including butter and oil in a food processor or high powered blender to create nut “flour .” I like mine  kind of chunky and   I use a Blentek blender.  Using fingers, press crust  into a 9-inch spring form pan. Put the crust to the side.

Strawberry filling:

Cut strawberries in half and discard the green tops. Add berries and all other strawberry filling  ingredients to a pot on the stove top over  med heat. Watch it carefully and stir often, do not let it stick or burn. Turn heat down to low and once the berries are really soft, you can use a potato masher to squish them all up. Put these to the side.

Cream Cheese Filling:

Blend together all filling ingredients and pour into a large bowl. Add strawberries, using a slotted spoon, gently stir,  then pour over the nut crust. Save the leftover strawberry juice in the fridge for the topping which you will make  the next day or a few hours later. Place your foil wrapped pan in the roasting pan with about two-three inches of water in it,  place it   in the oven.  Bake on 350 for about 30 min. Insert a toothpick and it should come out clean when it is ready. Turn the oven off  but leave the cheesecake in, and crack the oven door. This slowly cools the cheesecake so it does not cave in the center.After about 30 minutes transfer it to the counter top and get rid of the water bath.  Once the cheesecake has come to room temp place it in the fridge over night.

Topping:

Blend all ingredients until mixture thickens and is mixed well. Spread evenly over the top of the cheesecake. Serve!