Very low carb cheesecake.

Very Low Carb Cheesecake

First, make the Pecan Nut Pie crust. Very simple.

Use 1 cup of pecan pieces. Frozen is good but not required.
2 Tbsp of butter (Real chefs do NOT use margarine. That would be gross, disgusting, etc.)
2 Tbsp of artificial sweetener if you wish. Personally, I don't need it.

Use a food processor to pulse the pecans until they are about the size of lentils. I actually just put the pecans in a large ziploc bag and use a rolling pin to crush them. It takes longer but you can get better consistency.

Add the butter, mix in evenly and then quickly dump into a pie pan. Push it into the corners and up the sides if you wish.

Next, make the cheesecake filling.

Use one 8 oz package of cream cheese and don't use the cheap stuff, dammit. Philadephia or nothing.
1/3 cup of Splenda
1 cup of heavy cream
1 tsp of vanilla extract. Again, use the good stuff, not that imitation crap

Mix cream cheese and Splenda with a mixer until well blended
Whip cream in a separate bowl with vanilla until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture
Spoon mixture into a pie crust.
Refrigerate 3 hours or overnight if you can stand to wait that long.
If you wish to top with anything, you can choose to avoid things with carbs. Take your pick!

Total carbs for the pie is about 11 carbs. Don't eat the whole thing all on your lonesome!