New York Style Agave Cheesecake

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1/2 cup ground Planters Almonds
4 pkg. (8 oz. each) 1/3 less fat cream cheese
1/2 cup agave nectar
1 Tablespoon vanilla
1 cup Sour Cream (I use Daisy Light All Natural)
4 eggs
fresh raspberries or strawberries to top

Preheat oven to 325 degrees. Sprinkle ground almonds evenly in the bottom a 9-inch springform pan. Beat cream cheese, agave, honey, and vanilla in a large bowl until well blended. Add sour cream, mix well. Add eggs one at a time, mixing on low speed after each one, just until blended. Pour into prepared pan.
Bake 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate at least 4 hours. Top with raspberries or strawberries before serving.

This cheesecake is very yummy and very low carb!

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