INGREDIENTS
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Crust
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•1 1/2 cups almond flour
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•6 Tbsp Splenda
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•5 Tbsp unsalted butter, melted
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Filling:
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•24 ounces cream cheese, softened
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•1 1/2 cups Splenda
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•3 eggs, room temperature
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•2 tsp vanilla extract
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•1 tsp lemon extract
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•16 ounces sour cream