Prep time: 20 minutes Servings: 10

Ingredients: 

Crust:

• 1 package sugar free graham crackers or digestive biscuits 
• 5 SweetLeaf stevia packets
• 1/2 cup unsalted butter, melted

Cheesecake:

• 1/2 cup heavy cream or heavy whipping cream
• 4 blocks full-fat cream cheese, softened to room temperature
• 12 SweetLeaf stevia packets 
• 1/4 cup (60g) sour cream, at room temperature
• 1 teaspoons lemon juice
• 1tsp pure vanilla extract 

Instructions:

1. Using food processor blend graham crackers to fine crumbs. Combine the crumbs with stevia sweetener and melted butter.
2. Transfer into 10 inch springform pan and pack in very tightly. 
3. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, vanilla extract and stevia sweetener together until smooth and creamy. Add the sour cream, lemon juice and beat until smooth and combined. 
4. In a separate bowl whip the cold heavy cream into stiff peaks.
5. Fold the whipped cream into the cheesecake filling until combined.
6. Spread filling into crust and cover pan with plastic wrap.
7. Refrigerate for at least 4 hours or until fully set. 
8. Top with fresh berries of your choice. 
9. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim.
10. Cut into slices and serve.