Lemon Curd Whisk together the eggs, egg yolks, lemon juice and stevia in a saucepan.

Add the xanthan gum and whisk well to combine.

Add the butter and cook the mixture over low - medium heat, stirring frequently until thick.

Remove from the heat.

Strain the lemon curd through a fine mesh sieve into a bowl.

Place a piece of cling wrap over the curd.

Stick the wrap to the curd by pressing lightly.

Chill for one hour or until cold.

Base Add the toasted nuts in a food processor and pulse until finely ground.

Add the butter and stevia and blend well.

Press evenly into the bottom of an 8 inch springform pan.

Chill while preparing cheesecake.

Cheesecake In a large bowl, beat the heavy cream until very creamy (just before soft peaks begins to form) and chill.

Transfer to the fridge.

In a small bowl, soften the gelatin by soaking in the water for a couple of minutes.

Add the boiling water and stir to dissolve the gelatin and set aside.

In a large bowl, cream the cream cheese.

Add the stevia, lemon juice, vanilla, lemon zest and sour cream and beat until smooth and well-combined.

Beat in the gelatin mixture to the cream cheese mixture.

Add the whipped heavy cream to the cream cheese mixture and stir gently to combine.

Pour about 2/3 of the mixture over the base.

Using a spatula or spoon, make a well in the center.

Spoon the curd into the well.

Pour the remaining mixture.

Refrigerate for 4 hours, or preferably overnight.

Run a knife around the edge of the pan and release the spring on the pan.