New York Style Cheesecake With Brazil Nut Crust

New York Style Cheesecake With Brazil Nut Crust
 
 CRUST
 2 cups raw Brazil nuts
 4 tablespoon unsalted butter
 2 teaspoons brown Sugar Twin
 1 pinch cinnamon
 1 pinch salt
 FILLING
 2 1/2 pounds cream cheese,  room temperature
 1 pinch salt
 5 tablespoon granular Splenda
 5 tablespoon granular Sugar Twin
 1/2 cup sour cream
 2 teaspoons fresh lemon juice
 2 teaspoons pure vanilla extract
 2 large egg yolks
 6 large eggs

Instructions:

Preheat the oven to 350ºF. Line the bottom of a 9-inch springform pan with parchment paper and coat the inside of the pan with soft butter.
 
 If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10 to 15 minutes until they are lightly golden. If using roasted macadamia nuts, omit the roasting. Let cool. While the nuts are toasting, melt the butter. Transfer the nuts to a food processor and pulse until finely chopped. Add the remaining ingredients and pulse to combine. Pat evenly into the bottom of the springform pan. Place in the fridge.
 
 Increase the oven temperature to 500ºF.  In a food processor or mixing bowl, beat the cream cheese until smooth. Add the sweeteners, sour cream, lemon juice and vanilla and process or beat until combined. Add the egg yolks and then the eggs, two at a time, beating until incorporated before you add the next two. Remember to scrape the bowl frequently while you are mixing.
 
 Carefully pour the filling over the chilled crust and place the springform on a rimmed baking sheet or larger pan. Bake for 10 minutes, then reduce the temperature to 200ºF. and continue baking for 1 1/2 hours. Do not open the door! The cheesecake should still look soft in the center.
 
 Transfer to a cooling rack. After 5 minutes, run a paring knife around the outside of the cheesecake to loosen it from the pan. Continue cooling to room temperature. You can serve it right away, or chill.
 
 This recipe yields 1 nine-inch cake, which can be cut into 12 goodly slices.
 
 Total count with the Brazil nut crust: Total calories: 8790 Fat: 806 grams Carbs: 104 grams Fiber: 15 grams Protein: 314 grams Alcohol: 3 grams
 
 Total count without the crust:
 Total calories: 6665
 Fat: 585 grams
 Carbs: 68 grams
 Fiber: 0
 Protein: 279 grams
 Alcohol: 3 grams
 
 Comments: It can be baked without the crust if you want to lower the carb count further or macadamia nuts can be used in place of Brazil nuts.
 
 Formatted for MC6 05-27-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Karen Barnaby
 
 Per Serving (excluding unknown items): 427 Calories; 42g Fat (87.0% calories from fat); 11g Protein; 3g Carbohydrate; trace Dietary Fiber; 247mg Cholesterol; 336mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 7 1/2 Fat.