PAULINE'S APRICOT-ALMOND NO SUGAR CHEESECAKE Recipe

What you need:

For the crust, press into springform pan:
2 cups of finely ground almonds,
1/4 cup of "light olive oil"
1/2 tsp. salt,
and 2 large, rounded tablespoons of flour.

For the filling, cream together in food processor:
Three 8 oz. packages of "reduced fat" soft cream cheese
3 eggs
1 large rounded tablespoon of flour
pinch of salt
4 whole-fresh apricots (with seeds removed)
or use 6 halves of canned apricots
(packed in it's own juice-no sugar added)
1/2 cup sour cream
16 of the small -individual packets of "Splenda."

What you do:

Pour into pan on top of crust:
Bake at 400 for 15 minutes than reduce heat to 350
and bake another 25-30 minutes, till top is lightly golden and middle section is does not move when pan it tilted.
COOL for 30-60 minutes.

Topping:
Puree 6 fresh apricots (pits removed of course)
along with 1/3 cup of "Simply Fruit" apricot jam.
(this- has no added sugar, but only fructose sugar-natural.)
Spread this over top of cheesecake.

Sprinkle over topping:
1 cup of slivered raw almonds and place them in a non-stick fry pan along with 2 tablespoons of cooking oil.
Keep heat on medium and stir consistently till almonds are golden brown, then place on a paper towel to cool. (browning time for about 1-2 minutes)