Combine almond flour and butter and press into bottom of 9 inch springform pan. Bake at 325 F for 5 minutes. Cool while preparing remaining ingredients.
2
Combine ricotta, yogurt, Splenda, flour and lemon juice in blender or food processor until smooth. Set aside.
3
Beat cream cheese in large bowl, on medium speed until smooth. Add eggs and vanilla, beating on low until combined, then high until smooth. Slowly add ricotta/yogurt mixture from step 2, beating on low speed til combined. Pour into prepared crust. Place on shallow baking pan in oven and bake at 325 F for 1 to 1.5 hours until center is nearly set when gently shaken. Cool for 15 minutes; loosen crust from sides of pan. Cool for 30 minutes more and remove side of pan. Cool completely, then chill for 4 to 6 hours.
4
If top has cracked, cover with thin layer of sour cream (not included in original ingredients or in nutritional data)before topping with fresh strawberries to serve.
