BLACKBERRY CHEESECAKE WITH GINGER CINNAMON CRUST

INGREDIENTS
Ginger Cinnamon Crust

• 2 cups almond flour
• 2 TBS melted unsalted butter
• 1 tsp grated fresh ginger ( or 1/2 tsp of powdered)
• 1 tsp cinnamon
• 2 TBS powdered erythritol
• 1/2 tsp grated lemon rind
• 1 large egg

Blackberry Cheesecake Batter

• 2 cups cream cheese (16 ounces)
• 1 cup blackberries (if frozen thaw)
• 2 large eggs
• 1/2 cup powdered erythritol

Vanilla Cheesecake Batter

• 2 cups cream cheese (16 ounces)
• 2 large eggs
• 1 TBS vanilla
• 1/2 cup powdered erythritol

Berry Topping

• 2 cups blackberries
• 2 TBS Chia Seeds
• 3 TBS powdered erythritol
• (plus additional fresh blueberries & blackberries for the top, I used 3/4 cup of each)

INSTRUCTIONS

1. Ginger Cinnamon Crust
2. Preheat oven to 350F.
3. Add almond flour, ginger, cinnamon, powdered erythritol and grated lemon rind into a 9 inch spring form pan.
4. Gently whisk butter with the egg and add to the pan
5. .....................
6. For next steps, you can read at https://sugarfreesprinkles.com/