Low carb cheese cake

Ingredients:
Filling: 4 (8 ounce) packages cream cheese 1 1/2 cups Splenda 3/4 cup Almond milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract 1/4 cup Flex seed meal
 Crust: 1/2 cup flex seed meal, 2 tablespoons butter, melted

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix 1/2 cup flex seed meal with melted butter. Press onto bottom of springform pan.
3. In a large bowl,mix cream cheese with splender until smooth. Blend in almond milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flex seed meal until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.