Sugar free pistachio cheesecake

crust

About 5 graham crackers crushed up

1/4 cup Splenda

1/2 stick melted butter

1/2 cup pistachio ground up

cheesecake

3 (8 oz) blocks of low fat cream cheese (softened)

1 cup Splenda

4 eggs

1/2 cup sour cream

1 tsp vanilla extract

1 tsp almond extract

1 pack sugar free pudding mix

3-4 drops green food coloring

1/4 cup crush pistachios on top before baking

Preheat oven to 350° crush the graham crackers, and pistachios and mix in a greased pie dish. Pour butter and splenda in and mix well. Press down into pie dish and bake for 10 min. Let cool before putting cheesecake mixture in

Blend the cream cheese and Splenda on high for 5-10 min. Scrape side often and keep beating.

Add one egg at a time and then the sour cream. Add extracts and wait to put in pistachio pudding until crust is cooked (or else the pudding will set) add green food dye

Pour into cooler crust pie dish and top with chopped pistachios. Bake for 55 min at 350°. When it’s done turn oven off and let cheesecake sit in there for another 10-15 min until the middle rises slightly. Remove and cool for 4 hours before serving with whipped cream (if desired)