Mix all ingredients together. You may think it's too dry, but when you put it between your fingers, you'll see it hold together.

Cut parchment paper to fit your pan.

Press almond flour mixture in and bake for 8 to 10 minutes at 350 degrees.

Lower temperature to 325.

Please make sure your cream cheese is at room temperature. You might consider ten seconds in microwave.

Put all into a food processor or blender. I like using the Vitamix to make sure everything is smooth.

In that case, I'll put the eggs in first, followed by the rest of the ingredients.

Mix until smooth.

Bake in center of oven at 325 degrees F. for 20 to 25 minutes, until the top seems not to move. There may be a slight jiggle as the cheesecake will keep cooking.

Leave in oven for about 25 minutes with the door open.

Take out and cool completely before refrigerating.

At this time you can layer sour cream over the top.

Refrigerate overnight.