Almond Poppyseed Cheesecake

1 lb cream cheese, room temperature
24 packets Stevia
4 large eggs, room temperature
1/3 cup cream
2 teaspoon almond extract
1 1/2 teaspoon poppy seeds

Topping:
1 1/2 cups sour cream
2 packets Stevia
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted

Preheat oven to400°F-200°C .

Lightly grease a 9" pan.

Beat cream cheese with electric mixer until fluffy. Blend in Stevia. Add eggs one at a time, beating well after each. Add cream, almond extract and poppyseeds. Pour mixture into prepared pan.

Set pan on baking sheet. Bake for 2 hours or until toothpick inserted in center tests clean.

Mix topping ingredients (except for sliced almonds) together; spread topping over hot cheesecake, sprinkle with sliced almonds and bake 5 more minutes or until topping is set.

Carb Count: 4.5 carbs per slice.

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