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-inch springform pan. With your fingers, gently press nut mixture to form a crust on botoom of pan. Bake 10 minutes; remove from oven and cool.

Place cream cheese and sugar substitute in food processor; process until smooth. Add eggs, one at a time, blending well after each addition. Add vanilla extract, lemon rind and salt; pulse to combine. Add sour cream and process to combine.

Pour filling into prepared crust. Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill overnight. Garnish with blueberries before serving.

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. Bon appetit!

This recipe yields 16 servings.

Carbohydrates: 5.5 grams
Net Carbs: 4.5 grams
Fiber: 1 grams
Protein: 7 grams
Fat: 26.5 grams
Calories: 279

Comments: To make this cheesecake fit a low carb lifestyle, we've substituted a crunchy nut crust for the conventional graham-cracker one and dusted away the flour and sugar. Nuts have been shown to protect against heart disease, so our version has yet another advantage!

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