Crust
1 1/2 cups almonds
1/4 cup vanilla whey protein powder (available at nutrition and health-food stores)
2 tablespoons Splenda
1/4 cup butter, melted

Filling
1 1/2 pounds cream cheese, softened
4 eggs
1 cup sour cream
8 ounces unsweetened baking chocolate, melted
3/4 cup Splenda or 1 teaspoon Zero Carb Syrup Base Concentrate (see note)
2/3 cup raspberry-flavored sugar-free coffee flavoring syrup (Atkins and Da Vinci make this)

For the crust, heat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.

In a food processor, grind the almonds finely. Add protein powder and Splenda, and pulse to combine. Pour in melted butter and pulse until evenly distributed. Turn the mixture out into the springform pan, and press it firmly over the bottom, making sure to cover the seam around the edge. Bake 8 minutes, or until it starts to turn golden. Remove and set aside.

For the filling, turn the oven down to 325 degrees.

Using an electric mixer, beat cream cheese until very soft and fluffy. Beat in eggs, one by one, then beat in sour cream. Scrape down the sides of the bowl often.

Beat in the melted chocolate, Splenda or Zero Carb Syrup Base Concentrate and raspberry syrup, in that order. When everything is well-combined, pour it into the almond crust.

Place a flat pan of water on the floor of the oven (this makes steam to keep the cheesecake moist) and place your cake on the oven rack. Bake 50 to 60 minutes, or until set. Cool, then chill well.

Garnish with whipped cream, a raspberry or two, and maybe a mint leaf.

Makes 12 servings.

Note: Zero Carb Syrup Base Concentrate is a liquid form of Splenda, and has no carbs. Look for it at nutrition and health-food stores, or order at locarber.com. You also can use light (not fat-free) cream cheese and sour cream, if desired. That cuts the calorie count substantially without raising the carb count.

Approximate values per serving (using Splenda; subtract 1 carb gram if using liquid sweetener): 445 calories, 43 g fat, 141 mg cholesterol, 11 g protein, 13 g carbohydrates, 5 g fiber, 270 mg sodium, 82 percent calories from fat.