This Christmas cheesecake has a very mild, pleasant minty flavor to complement the milk chocolate; however, if you like, you can leave it out and enjoy it as a plain milk chocolate cheesecake.  Delicious!

1 cup Gluten-free Low-Carb Bake Mix 2 (250 mL) , OR use a mix of almond flour and whey or almond flour and a bit of coconut flour
1/4 cup sweetener of choice
7 tbsp butter, melted (105 mL)
24 oz regular cream cheese (750 g)
1 cup ricotta cheese (250 mL)
1/3 cup sour cream (75 mL)
3 eggs
2/3 cup SPLENDA® Granular, OR your own preferred sweetener (150 mL)
7 tbsp powdered erythritol (105 mL)
2 tbsp cocoa (25 mL)
1 tsp vanilla extract (5 mL)
1/4 tsp peppermint extract (1 mL)
4 oz sugar free chocolate chips, (120 g)
  (sweetened), melted

Crust:  In food processor, combine bake mix, SPLENDA® and butter; process.  Place in 9-inch (23 cm) nonstick springform pan. Cover with plastic wrap and press to cover bottom of pan. Bake in 350°C (180°F) oven 10 minutes.
Filling:  In food processor with sharp blade, process cream cheese, ricotta cheese and sour cream until smooth.  Add eggs one at a time while processing.  Add SPLENDA® Granular, erythritol, cocoa, vanilla extract and peppermint extract; process.  Add melted chocolate chips (soften in microwave oven); process.  Pour batter over crust.  Bake in 350°C (180°F) oven 45 to 50 minutes, or until top turns light brown and the center is softly set.  Refrigerate when cool.

Helpful Hints:  One cherry has 2 grams of carbs - those are half cherries at 1 g carbs, however, pick off the decoration and give it to someone who would appreciate it more.  I also garnished the top with my Creme Fraiche recipe, but you could use whipped cream stabilized with a bit of Xanthan or guar gum and sweetened.