• Pre-heat oven to 350-degrees

Make the crust:

• In a medium mixing bowl, mix together all of the crust ingredients until fully bound by the butter. Press firmly into the bottom of the baking dish.
• Bake 10-minutes or until crust is slightly golden. Remove and allow to cool while you make the cheesecake & sauce.

Make the Cranberry Sauce

• In a small saucepan, add all of the Cranberry Sauce ingredients.
• Bring to a boil (the cranberries will start to pop), reduce the heat to low and simmer for about 10-15 minutes.
• Place the mixture into a food processor. Give it a quick whir to blend (about 20-seconds). Note: I didn’t feel like dragging out my huge food processor – so I used an Immersion Blender. It wasn’t as fast – but it was easier.
• Strain the mixture through a Colander-Strainer, to remove the solids – leaving you with a pretty orange-cranberry sauce! Set aside.

Now the fun part! Make the Cheesecake

• In a large mixing bowl, whip the cream cheese until it’s nice and fluffy. Just a couple minutes.
• Add the eggs, whipping again to incorporate.
• Mix in vanilla, powdered Erythritol & lemon juice.
• Pour into prepared almond-flour pie crust.
• Now drizzle the Cranberry-Orange sauce over the top of the cheesecake, in back and forth motions, going “east and west”.
• To make the “marbling” affect – run a table knife back and forth in the opposite direction (“north and south”)

Bake it baby!

• Bake in the 350-degree oven for abut 50-minutes. The sides will be solid – but the middle will be very jiggly!! Don’t worry – that’s what you want!!
• Remove and allow to cool on a wire rack 1-hour.
• Place in the fridge, and let it “set” for 4-6 hours. This is where the magic happens – resist the temptation, lol.
• Slice into small squares and serve on a pretty platter! Leftovers? I doubt it. But if you do – store in an airtight container in the fridge.