Start with a large or medium size bowl then add 3 table spoons of almond butter. Add one medium to large size egg and then a half a cup of almond flour and half a cup of sweeteners. Mix very will until you get a cookie dough like texture. Then add none stick baking paper to the base of a cake dish, then spread the mixture evenly in the cake dish. Then put in the oven for 20 minutes at 170c. While the base is in the oven cut and juice 3 lemons and then zest one lemon. In another large to medium size bowl add 3 table spoons of cream cheese then 2 eggs and then 3/4 cups of sweeteners. Whisk together until smooth. Add on top of the base once remove from the oven. Place back in the oven for 20 minutes at 170c. While the cheesecake is in the oven, place a pot on a very low fire and pour in the Lemon juice squeeze earlier then 2 table spoons of butter. Then crack one egg and then add half a cup of sweetener. Stir genteelly. Then pour mixture on top of the cheese cake then place in fridge for 4 hours.
