P3 Marble Cheesecake

Compliments of http://myhcgcooking.blogspot.com/2016/01/p3-marble-cheesecake.html
Preheat oven to 350.

For crust:

1 cup Pecans, chopped
1/2 cup Walnuts, chopped
1/8 cup Erythritol
2 Tbsp Butter, melted
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Process all ingredients in a food processor and mix until well blended. Press into the bottom of a springform pan. It will be very thin.

Bake at 350 degrees for 5 minutes. Cool.

For filling:

2   8oz pkgs Cream Cheese, at room temperature
1 cup Erythritol
1 tsp Salt
1 ½ tsp Vanilla
1 tsp Lemon Juice
16 oz  Sour Cream
3 Eggs, at room temperature

Beat all ingredients, except the eggs, with an electric mixer until creamy. Add eggs one at a time until blended.

Reserve one cup of batter for marbling. Pour the rest into the springform pan.

Add 1 tsp Cocoa Powder and about 1/4 cup Erythritol (to taste) to the reserved batter. Spoon chocolate batter onto plain batter and drag a knife through to make a marbled pattern.

Place a pan with a couple of cups of water in it on the lower rack, underneath the rack where you will place your cheesecake. Bake cheesecake at 350 for 1 hour, then turn off the oven and leave the cheesecake in for one more hour before removing it.

Let it cool, and then refrigerate at least two hours until completely chilled.