almonds（扁桃仁）: 1/2 cup（1/2杯）， pecans（山核桃）: 1/2 cup（1/2杯）， butter (melted)（融化的黄油）: 6 tbsp（6茶匙）， protein powder（蛋白粉）: 1 scoop (31 grams)（1勺，31g）， cinnamon（肉桂粉）: 1/2 tsp（1/2茶匙）， liquid stevia（液体甜叶菊）: 10 drops（10滴）， salt（盐）: 1 pinch（1撮）， cream cheese（奶油奶酪）: 32 oz（32盎司）， erythritol（赤藓糖醇）: 2/3 cup（2/3杯）， liquid stevia（液体甜叶菊）: 20 drops（20滴）， eggs（鸡蛋）: 4 large（4个大的）， vanilla extract（香草精）: 2 tsp（2茶匙）， fresh lemon juice（新鲜柠檬汁）: 1 tsp（1茶匙）， sour cream（酸奶油）: 1/2 cup（1/2杯）， pink Himalayan salt（喜马拉雅粉盐）: 1/2 tsp（1/2茶匙）
1To 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净的烤盘中，烤箱325°F（160°C）烤大约10分钟。中途拿出震荡一次保证烘烤均匀。烤好后拿出，烤箱可以继续开着准备烤蛋糕底。
2Once 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机，加入其他蛋糕底的材料，均匀打碎至无大块坚果颗粒。
3Press 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英寸的戚风蛋糕模，用手指或硅胶铲把做好的蛋糕底压实，形成平坦较薄的底部。烤约10分钟直到其变为金棕色并固定。烤好之后连同模具一起放在边上冷却。
4While 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. 在烤制蛋糕底的同时，准备芝士蛋糕糊。用手持电动搅拌器将奶油奶酪，赤藓糖醇和甜叶菊搅拌均匀。奶油奶酪块应完全消失，且混合物变得顺滑。
5Add in 1 egg at a time, beating until each is incorporated. Then add the vanilla extract, lemon juice and salt. 一次加入一个鸡蛋，每加入一个都搅拌至完全混合。然后加入香草精，柠檬汁和盐。
6Lastly, add in the sour cream and stir until it's combined. 最后加入酸奶油，搅拌至均匀混合。
7By 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. 到现在为止，蛋糕底做好了，戚风蛋糕模具也应该冷却好了。用一大张锡纸把戚风蛋糕模具的底部和四周包住，保证底部不会漏水。把模具放入烤盘准备水浴。
8Pour 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. 用硅胶铲把芝士蛋糕糊倒入。小心向烤盘中模具四周加入热水至半满。
9Carefully 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. 烤盘放入烤箱，325°F（160°C）烤一个半小时。蛋糕顶部应该凝固但仍会晃动，在冷却的过程中它会继续成型。
10To 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. 关闭烤箱，打开烤箱门。可以用一个木勺卡在门上，留一个1-2英尺（1英尺约2.54厘米）的缝。这样能让热气流出，但不会让蛋糕冷却的过快导致开裂。
11Leave the cake in the cooling oven for an hour before covering it with foil and refrigerating for at least 4 hours or preferably overnight. 把蛋糕留在冷却的烤箱中1小时，然后用锡纸覆盖表面，放入冷藏室至少4个小时，最好过一夜。
12Top with your favorite toppings and enjoy! 在顶上加上你喜欢的东西，然后享用吧！