Another Twist on the Cheesecake

I bought a 7" spring form pan because I thought the cheesecake would be more elegant done in that pan. Then I decided to try adding a nut crust. I toasted 1/2 cup sliced almonds (which I'd crushed) in a frying pan in 1.5 Tbsp lightly browned Butter. Sprinkled a light dusting of Splenda on it and pressed it into the pan. Put it in the freezer to cool while I made the cheesecake.

My dinner guest gave it rave reviews.

I've made all of the flavours I could find: lime, lemon, raspberry, orange strawberry, and peach...listed in order of preference.

The lime served with sliced fresh strawberries on the side is exquisite.

Marlaine

P.S. The nut crust was (of course) inspired by Karen.