Cheesecake

Instructions

1. Pecans should be ground up coarsely. Combine with warm butter, erythritol and vanilla extract. Cool in the freezer for 30 minutes.
2. Put large paper liners in 8 outside cups of a large muffin pan leaving the center cup empty. Spray liners with cooking spray. Press about 3 tablespoons of pecan mixture into each liner. Optionally pat out pecan mixture onto waxed paper about 1/4 inch thick and cut with a cookie cutter and place into the paper liners.
3. Preheat oven to 325͒.
4. In a mixing bowl, beat cream cheese on low speed until fluffy. Beat in eggs, sour cream, powdered erythritol, vanilla extract and lemon juice. Scoop filling onto the pecan crusts (about ⅓ cup each). Optionally pour ½ cup of hot water in the center cup of muffin pan.
5. Place pan in center of oven and bake for about 35 minutes or until the centers are brown tinted but still wiggle.
6. Let cool at room temperature for at least 30 minutes and in the refrigerator for at least an additional 2 hours before serving.