Ingredients:
1 1/2 cups low carb graham cracker crumbs (search in group)
1/4 cup sweetener of choice
1/2 cup unsalted butter, melted
24 ounces mascarpone cream
1 cup sweetener of choice 
1 teaspoon vanilla extract
3 large eggs
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 tablespoon lemon zest
1 tablespoon lime zest
1/2 cup chopped pistachios
1/2 cup chopped cherries
Whipped cream, for topping
Whole cherries and chopped pistachios, for garnish.
Directions:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine the low-carb graham cracker crumbs, 1/4 cup sweetener, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
In a large mixing bowl, beat the mascarpone cream and 1 cup sweetener until smooth. Add the vanilla extract and mix well. Beat in the eggs, one at a time, until fully incorporated.
Add the lemon juice, lime juice, lemon zest, and lime zest to the mascarpone cheese mixture, and beat until smooth. Gently fold in the chopped pistachios and cherries.
Pour the batter over the cooled crust and smooth the top with a spatula. Bake for 50-60 minutes, or until the center is almost set.
Turn off the oven and let the cheesecake cool in the oven for 1 hour.
Then, refrigerate for at least 4 hours, or overnight.
Before serving, top the cheesecake with whipped cream, whole cherries, and chopped pistachios.
Enjoy!
