Ingredients
- [Cheesecake Layer] 3 large Egg, Room Temperature
- [Cheesecake Layer] 16 oz Cream Cheese, room temperature
- [Cheesecake Layer] 1/2 cup Sour Cream
- [Cheesecake Layer] 7 oz Unsweetened Chocolate
- [Cheesecake Layer] 1/2 cup Powdered Erythritol
- [Cheesecake Layer] 1 1/4 tsp Powdered Stevia
- [Cheesecake Layer] 1 cup Heavy Cream
- [Crust] 1 tbsp Cocoa Powder
- [Crust] 1/2 tsp Powdered Stevia
- [Crust] 3 tbsp Butter
- [Ganache] 1.5 oz Unsweetened Chocolate
- [Ganache] 1 tbsp Coconut Oil
- [Ganache] 1/8 tsp Powdered Stevia
Instructions
- Preheat oven to 300 degrees. Wrap sides and bottom of 9 inch springform pan with aluminum foil. Spray the inside of the pan with cooking spray.
- Place hazelnuts in a food processor and pulse for 30 seconds. Add the rest of the crust ingredients and pulse for 1 minute more. Remove from processor and place in the prepared pan and press along the bottom.
- Place the chocolate and erythritol in a large bowl. Heat the heavy cream in microwave until hot. Pour over the chocolate in batches. Whisk between each addition. Mix until the chocolate is melted.
- Stir in 3/4 tsp stevia.
- In a large bowl, beat the cream cheese and sour cream together. Add in 1/2 tsp stevia and the eggs one at time. Mix until well incorporated.
- Add the chocolate mixture to the cream cheese and mix well. Pour the batter over the crust layer and smooth out evenly.
- Place the pan in a larger pan and add 2-3 inches of water into the larger pan. Bake in the oven for 90 minutes.
- Remove from the oven and let cool completely. Refrigerate overnight. Run a knife along the edges of the inside to remove the sides smoothly.
- Place the chocolate, coconut oil, and stevia in a microwave safe bowl. Microwave for 1 -1:30 minutes. Stir until no lumps are present.
- After removing cake from pan pour the ganache over the top.