Low Carb Cream Cheese Pie - cooking recipe

Ingredients

Crust
1 1/2 cups ground hazelnuts
4 tablespoons butter
1/4 cup Splenda sugar substitute
Filling
1/2 cup Splenda sugar substitute
1 teaspoon vanilla
10 ounces cream cheese
2 eggs
Topping
1 pint sour cream
2 tablespoons Splenda sugar substitute
1 teaspoon vanilla

Preparation

Melt butter. Mix together hazelnuts, butter and splenda. Press mixture into a pie plate. Bake at 350 for 5 minute.
Cream filling and pour into crust. Bake 20 minutes at 350.
Cool pie.
Beat ingredients for topping, spread on top of pie and bake for 5 min at 400.
Cool completely before serving.