1 1/2 c almonds
3/4 c walnuts
3 tbsp butter
1 tbsp pourable splenda
In a food processor or chopper, blend 1/2 of the almonds into a fine meal. Then add the rest of the almonds and the walnuts and chop to small bits. Melt the butter and add to the nut along with the splenda. Mix well and press into 2 pie tins, making sure to press some up the sides of the pan. I like to spray my pans with cooking spray before doing this.
3 bricks of full fat cream cheese
1 1/2 c splenda
16 oz heavy cream or sour cream
2 ts vanilla
2 ts lemon juice
Pull out eggs and cream cheese about an hour ahead of time to come to room temp. Then on the low setting, beat the cream cheese until light and smooth. Add the splenda and beat on low. Add an egg one at a time, blending on low in between. Add vanilla and lemon juice and blend. Add heavy cream and blend on low just until mixed. Pour 1/2 of the batter into each nut crust. Place on the 2nd rack to the top in the over and bake at 325 for 1 hour. After 1 hour, turn off oven and leave in the oven with the door propped open to cool for 1 hour. Then remove from oven and place in fridge, DO NOT cover until completely cold. Eat when cold. I like to make them the day before serving them as the flavor is just better, but you can eat the same day after it is cold too!