Rich milk chocolate cheesecake, very low in carbs, that I poured chocolate sauce (a ganache made with melted sugar-free chocolate chips mixed with heavy cream, however, see alternative made with cocoa - link here) over to make it extra decadent.  On the other hand, it is so tasty, you hardly need the extra decadence.  I also I think a strawberry sauce (using frozen strawberries, thawed, cooked with sweetener, or simply blended in a blender with sweetener and then strained through a sieve) would also complement this cheesecake beautifully and it would be like biting into a delectable chocolate strawberry truffle.  Lots of ideas when one is presented with a plain chocolate cheesecake - it's fun to dress it up!  Each chosen cheesecake garnish will yield a very different-tasting result. Even whipped cream and shaved or grated chocolate sprinkled over the top would be another idea.

Chocolate Crust:

11/2 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (375 mL)

3 tbsp powdered erythritol (45 mL)

2 tbsp Hershey’s® cocoa (30 mL)

1/tsp cinnamon(1 mL)

1/2 cup butter, melted (125 mL)

1/2 tsp pure vanilla extract (2 mL)

Chocolate Cheesecake Filling:

24 oz cream cheese (680 g)

Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)

3 eggs

1/2 cup powdered erythritol (125 mL)

1/cup Hershey’s® cocoa (60 m)

1 tbsp vanilla extract (15 mL)

Chocolate Sauce (optional):
Make a chocolate ganache sauce with chocolate chips and heavy cream, OR make a sauce with cocoa as in this one

Preheat the oven to 350°F (180°C).

Chocolate Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, powdered erythritol, cocoa and cinnamon.  In small bowl, combine melted butter and vanilla extract and stir into dry ingredients.  Press into bottom of 11 x 7 inch (28 x 18 cm) glass dish or any appropriate dish - even a cheesecake pan or glass pie dish.  Bake 7 minutes.

Chocolate Cheesecake Filling:  
In food processor, process cream cheese.  Add liquid sweetener, eggs, erythritol, cocoa and vanilla extract; process.  Pour over baked crust and bake 25 to 30 minutes or until just set.  Chill and serve each Chocolate cheesecake bite with Chocolate Sauce, if desired. 

Helpful Hint:  If you only have granulated erythritol, you may use that instead.  Even better, process the erythritol in a coffee bean grinder or blender until powdered.

Yield:  20 servings
1 serving
140.3 calories
6.1 g protein
18.8 g fat
0.8 g fiber
3.2 g net carbs