Crust:
1 stick butter
1/2 c. artificial brown sweetener
3/4 cup soy flour
1/2 c. finely chopped almonds

Filling:
1 8 oz. package cream cheese
1/4 c. artificial white sweetener
1 egg
2 tbsp. sour cream

Blackberry Jam:
3 tbsp. low carb sweetener syrup (equal parts water and Splenda)
3 tsp. Pectin
1/2 cup blackberries

Crust Preparation:
Preheat oven 350 degrees. Grease 9" square baking pan. Beat butter until whipped. Add brown sugar, flour and almonds. Press mixture onto bottom of pan. Blind bake crust for 15 minutes.

Filling:
Beat cream cheese until whipped adding white sugar, egg and sour cream until blended. Pour cream cheese mixture over crust and drizzle jam onto mixture in swirls. Bake 25 minutes. Let cool completely. Cut into squares.

Jam Preparation:
Place blackberries in heated small sauté pan over medium heat. Add simple syrup and pectin. Heat and mash blackberry mixture with bean masher. Bring to boil and remove from pan and put into bowl. Refrigerate 1 hour.

Yields 12 servings - approximately 4 net carbs per serving