Carob Cheesecake - cooking recipe

Ingredients

Crust
1 1/2 cups graham crackers (finely chopped)
2 tablespoons yogurt
3 tablespoons fructose
1 tablespoon ground cinnamon
Filling
2 cups fructose
1 1/2 lbs cream cheese (Philadelphia no subs)
3 tablespoons cream (heavy)
1 cup sour cream
1/4 cup Amaretto
3/4 teaspoon ground cinnamon
3/4 teaspoon almond extract
1 cup carob chips
3 eggs

Preparation

Crust: Mix Graham cracker crumbs with yogurt, fructose and cinnamon, toss with fork then work together with your fingers until well blended. Press mixture evenly onto the bottom of the 9 or 10 inch spring form pan.
Filling: Beat cream cheese electric mixer until fluffy, then gradually beat in 2 cups fructose and eggs. Continue beating until mixture is smooth. Melt carob chips with heavy cream in a small saucepan and beat the mixture into the cream cheese add 1 cup of sour cream. Add Amaretto, cinnamon and almond extract and beat for a few minutes more.
Baking: Pour cheese mixture into prepared spring form pan, bake in preheated oven for 55 - 60 minutes. Cool then chill at 24 hours before serving.
Topping: Spread with 1 cup of sour cream if desired, enjoy.