Triple Chocolate Cheesecake (Keto)

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

1. 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.
2. 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.
3. 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.
4. Stir in 3/4 tsp stevia.
5. 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.
6. Add the chocolate mixture to the cream cheese and mix well. Pour the batter over the crust layer and smooth out evenly.
7. 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.
8. Remove from the oven and let cool completely. Refrigerate overnight. Run a knife along the edges of the inside to remove the sides smoothly.
9. Place the chocolate, coconut oil, and stevia in a microwave safe bowl. Microwave for 1 -1:30 minutes. Stir until no lumps are present.
10. After removing cake from pan pour the ganache over the top.