Low Carb Blueberry Cheesecake

Somehow I'm allowed to eat this and call it dieting. Would I serve this to my too-skinny-to-diet circle of friends and try to pass it off as a legit cheesecake? Probably not. I could do better. Would I serve this to a hypothetical obese, diabetic friend? Probably not. They would eat the whole thing in one sitting. To someone abstaining from sugar for over a month, this is quite the indulgence.

Preheat your oven to 325 and set out 2 blocks of cream cheese so they can reach room temperature by the time you need them. This will make your life a lot easier.

Now take about 4 oz of crushed up pecans and mix them with a 1/2 stick of butter and 1 TB of imitation sugar. Spread this inside your pie pan, covering the bottom evenly. Set that aside.

Using a mixer, blend:

1. 2 blocks of cream cheese
2. about a TB of vanilla (I used clear vanilla so your cheesecake looks pretty)
3. imitation sugar to taste (I used about 1 cup, I think. It depends on how sweet you like your cheesecake)
4. 2 eggs, added one at a time
5. Next time I make this, I'll probably add a little lemon peel as well, which I think would add a little zing.

Blend until smooth- if your cream cheese isn't at room temperature, this will be difficult. Finally, fold in about a pint of blueberries. I left a handful in the container to use as garnishes. I broke up the blueberries a little bit with my spoon just to get some pretty blueberry juice swirl in the cheesecake. Place in the oven for 30-35 minutes.

While your cheesecake is baking, make the sour cream topping, which is just:

1. 1/2 cup sour cream
2. another tsp of vanilla
3. about 1/4 of imitation sugar

After your cheesecake has baked for 30-35 minutes, pull it out and spread the sour cream topping on, then put it back in the oven for another 7 minutes. Let the cheesecake cool in the fridge before you binge eat the whole thing.