Cheesecake filling:
8oz room temperature cream cheese
1/4 cup sour cream
1/4 cup sweetener of choice
1 egg
2 TBS fresh lemon juice
1 TSP vanilla extract

Crust:
1/2 cup pulverized walnuts (I use a blender to get a fine crumb)
1/2 cup pulverized pecans
2 TBS melted butter
1 TSP cinnamon powder
2 TBS sweetener of choice
*cupcake papers or baking vessel of choice*

Caramel used:
Smucker’s brand sugar-free caramel sauce
1/4 cup

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