• ! Make Almond Crust
• Add almond flour, melted butter, vanilla and swerve.
• Pat down into a 8 or 9-inch springform pan. Don't go up the sides. Not necessary.
• Jab with fork all over. Bake for 10 to 15 minutes until done at 350 F (180C).
• Stick in freezer for about 10 minutes.

Make Filling

• Using a food processor, or a mixer, mix cream cheese until it is very smooth.
• Add in sour cream, zest, swerve, Mix well.
• Add vanilla. Add lemon extract (if using)
• Add eggs by hand, until just mixed.
• Pour into prepared pan.
• Bake at 325 degrees for up to 45-55 minutes.or until the outside is set and the middle still jiggles a little. It will continue to cook.I t will get a golden brown. The internal temperature should be taken at 45 minutes to see where it's at. It's done at 150 degrees in center.
• Turn oven off. Open oven door. Leave in for an hour. If you don't have time for that, it's okay. I didn't as I needed my oven. It might compact a little more, but that's okay. When that happens, I just stick inside microwave to cool.
• Take cheesecake out. Allow it to cool for two hours. Remove from pan.
• If you want sour cream on top, spread on after cooling and before refrigeration.
• Refrigerate for at least six hours or overnight.
• Serve as is, or with berries and fresh mint.