To make the crust, toast the almonds and pecans on a clean baking sheet for about 10 minutes in a 325°F oven. Toss halfway in between to make sure they are evenly toasted. Leave the oven on to be ready to cook the crust once it's ready. 扁桃仁和山核桃置于干淨的烤盤中，烤箱325°F（160°C）烤大約10分鐘。中途拿出震蕩一次保證烘烤均勻。烤好後拿出，烤箱可以繼續開著準備烤蛋糕底。
Once toasted, throw them into a food processor with the rest of the crust ingredients and blend until no large chunks of the nuts remain. 扁桃仁和山核桃置入料理機，加入其他蛋糕底的材料，均勻打碎至無大塊堅果顆粒。
Press the crust with your fingers or a silicone spatula into a 9 inch spring form pan to make an even, thin layer. Bake for about 10 minutes or until it has turned a golden brown and is set. After the crust has cooked, let it and the spring form pan cool before adding the cheesecake batter. 使用9英寸的戚風蛋糕模，用手指或 膠鏟把做好的蛋糕底壓實，形成平坦較薄的底部。烤約10分鐘直到其變為金棕色並固定。烤好之後連同模具一起放在邊上冷卻。
While the crust is cooking, prepare the cheesecake batter by beating together the cream cheese, erythritol and stevia. Use an electric hand mixer to make this process much easier. All the chunks of the the cream cheese should be gone and the mixture should be soft and smooth. 在烤制蛋糕底的同時，準備芝士蛋糕糊。用手持電動攪拌器將奶油乳酪，赤蘚糖醇和甜葉菊攪拌均勻。奶油乳酪塊應完全消失，且混合物變得順滑。
Add in 1 egg at a time, beating until each is incorporated. Then add the vanilla extract, lemon juice and salt. 一次加入一個雞蛋，每加入一個都攪拌至完全混合。然後加入香草精，檸檬汁和鹽。
Lastly, add in the sour cream and stir until it's combined. 最後加入酸奶油，攪拌至均勻混合。
By now, the crust should be baked and the spring form pan should be cool. Place the spring form pan on top of a large sheet of heavy duty aluminum foil and wrap the foil up onto the sides of the spring form pan making sure there are no openings or holes on the bottom. Place the spring form pan into a roasting tray to prepare it for the water bath. 到現在為止，蛋糕底做好了，戚風蛋糕模具也應該冷卻好了。用一大張錫紙把戚風蛋糕模具的底部和四周包住，保證底部不會漏水。把模具放入烤盤準備水浴。
Pour in the cheesecake batter and smooth out the top with a silicone spatula. Pour hot water, carefully, around the sides of the spring form pan until it's halfway up. 用 膠鏟把芝士蛋糕糊倒入。小心向烤盤中模具四周加入熱水至半滿。
Carefully transfer the roasting tray with the spring form pan into the oven and bake for an hour and a half at 325°F. The top of the cake should be set but jiggly and it will continue cooking even as it is cooling. 烤盤放入烤箱，325°F（160°C）烤一個半小時。蛋糕頂部應該凝固但仍會晃動，在冷卻的過程中它會繼續成型。
To cool the cake, turn the oven off and crack the door open. We like to leave a wooden spoon wedged in the door, leaving about a 1-2 inch gap in the door. This will let the heat escape but prevent the cake from cooling too quickly, cracking in the process. 關閉烤箱，開啟烤箱門。可以用一個木勺卡在門上，留一個1-2英尺（1英尺約2.54厘米）的縫。這樣能讓熱氣流出，但不會讓蛋糕冷卻的過快導致開裂。
Leave the cake in the cooling oven for an hour before covering it with foil and refrigerating for at least 4 hours or preferably overnight. 把蛋糕留在冷卻的烤箱中1小時，然後用錫紙覆蓋表面，放入冷藏室至少4個小時，最好過一夜。
Top with your favorite toppings and enjoy! 在頂上加上你喜歡的東西，然後享用吧！