Low Carb-Sugar Free Blueberry Cheesecake - cooking recipe

Ingredients

Crust
1/2 cup almond flour
1/2 cup flax seed meal
1/4 cup artificial sweetener (We use Splenda)
2 tablespoons butter, melted
Filling
2 (8 ounce) packages cream cheese
1/2 cup sour cream
2 eggs
1 cup artificial sweetener (We use Splenda)
2 teaspoons vanilla
Sauce
1 cup blueberries, fresh
2 tablespoons sugar-free jam (we use Smuckers blackberry)
1/2 cup artificial sweetener (We use Splenda)
1 teaspoon lemon juice
1 teaspoon white wine
2 teaspoons xanthan gum (optional thickener)

Preparation

Mix crust ingredients in a 8 or 9 inch glass pie dish.
Press into dish.
In mixer, beat eggs, cream cheese, sweetener, sour cream and vanilla until smooth and creamy.
Pour into crust.
While baking at 350\u00b0F for 20 minutes, prepare blueberry sauce.
On stove, place all ingredients over medium heat.
Cook until blueberries soften.
Pour on baked cheesecake and chill for a few hours.