1 1/2 cups shortbread cookie crumbs (approx 20–25 small cookies)
6 tbsp butter, melted
1/4 tsp nutmeg
3/4 cup almonds, chopped Filling
(4) 8oz packages of full-fat cream cheese, room temperature
3/4 cup granulated sugar
3 eggs, room temperature
2 whole vanilla beans
4 tsp vanilla extract
1 dropper full liquid vanilla stevia Topping
2 cups full fat sour cream
2 droppers full liquid vanilla stevia
See tips below before starting the recipe.
Preheat the oven to 350 degrees. Butter and lightly flour the bottom and sides of a 9″ springform pan. Line a baking sheet wide enough to hold the springform pan with parchment paper.
In a food processor or high powered blender (like a Blendtec or Vitamix), combine all the ingredients for the crust except the butter and pulse until it is crumbly. Add the melted butter and pulse again until combined. Press the mixture into the prepared springform pan, creating an even layer on the bottom and halfway up the sides. Using a flat-bottomed glass cup with straight sides would be helpful. Bake the crust for 10 minutes. Remove from the oven and allow to cool on a wire rack.
In a large bowl, beat the cream cheese on low speed until creamy, taking care not to whip and add air to the cheese. Add the sugar and beat until smooth. Scrape down the sides and add one egg at a time, beating on low until the egg is fully incorporated. Split the vanilla beans lengthwise and scrape the seeds into the cream cheese mixture. Add the extract and stevia and beat on low until smooth and creamy. The batter will be on the thicker side.
Put the springform pan on the baking sheet and pour the batter into the baked crust, filling the pan no more than 3/4 full. (Any remaining batter can be poured into ramekins or eaten with a spoon.) Cover the springform pan with another baking sheet and bake the cheesecake for 30 minutes. Remove the baking sheet “lid” and continue to bake the cheesecake for 20-40 minutes, until the edges are set but the center is still jiggly like Jell-O.
Combine the topping ingredients in a bowl and spread evenly over the baked cheesecake. Return the cheesecake to the oven and bake for 7 minutes. Remove the cheesecake from the oven and allow to cool on wire racks for 1-2 hours. Cover and store in the refrigerator overnight.