• Preheat oven to 325 degrees
• Bring cream cheese and eggs to room temperature for best results

Crust

• combine all ingredients in a bowl
• Press into bottom of an 8" springform pan
• bake in 325 degree oven for 10-15 minutes until edges begin to brown
• Place crust in fridge to cool

Filling

• With a handmixer, combine lakanto sweetener and cream cheese. Blend until smooth.
• Add eggs, almond milk, keto chow and sour cream
• blend with hand mixer until well combined. Dont over mix or it will add air to mixture and cause cracking later
• Fold in fresh blueberries
• Remove crust from fridge and pour mixture into pan
• Lightly tap pan on counter to remove air bubbles.
• Bake in 325 degree oven for 50 minutes until edges begin to brown and center (about 2" wide) is still a little jiggly
• Turn off oven and crack open door for 10 minutes
• After 10 minutes, gently run a knife around edge and close oven door. Allow to cool for another 30 minutes

Topping

• In a saucepan over medium heat, combine blueberries, water and allulose
• Heat until blueberries begin to pop and mixture thickens
• Spread over top of cheesecake and place in fridge or freezer to cool