Wow, this cheesecake was over-the-top good! It is a showy cheesecake that you will like to serve to guests as well.  The flavor is very chocolaty and the texture is creamy yet quite firm. If you prefer a softer, smoother cheesecake, leave out the cocoa.  The Ganache topping takes the chocolate experience up a notch, however, you can replace it with any topping you desire such as strawberry sauce (I like to use frozen strawberries for a better result and also the lovely bright color).

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1  There is another article and video here: Part 2.

Chocolate Crust:
11/2 cups Gluten-Free Bake Mix 2, OR (375 mL)
  Keto Bake Mix, OR almond flour
1/4 cup powdered sweetener of choice, OR (60 mL)
3 tbsp cocoa (45 mL)
1/3 cup butter, melted (75 mL)
4 tbsp heavy cream (60 mL)
1/8 tsp vanilla extract (0.5 mL)
24 oz cream cheese, softened (680 g)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
4 oz sugar-free chocolate chips, OR this one, OR (125 g)
  2 oz unsweetened Baker's chocolate (sweeten cheesecake a bit more)
1 tbsp butter (15 ml)
2/3 cup whipping cream (150 mL)
1/4 cup powdered sweetener, OR (60 mL)
2 tbsp cocoa (30 mL)
1 tsp vanilla extract (5 mL)
4 eggs
Chocolate Ganache:
3 oz sugar-free chocolate chips (90 g)
3/4 cup heavy cream (175 mL)
1/4 cup powdered sweetener, OR (60 mL) 
  6 coffee sweetener packets
1/4 tsp vanilla extract (1 mL)

Preheat the oven to 350°F (180°C).

Chocolate Crust: In medium bowl, combine Gluten-Free Bake Mix 2, powdered sweetener, OR coffee sweetener and cocoa.  In another small bowl, combine butter, cream and vanilla extract.  Stir into dry ingredients.  Press into a 9-inch (23 cm) springform pan.  Place in freezer and prepare the filling.

Filling:  In bowl with mixer, or in food processor, place cream cheese and liquid sweetener; process.

In double boiler, or in heavy-bottomed pan over low heat, melt chocolate chips and butter together.  Allow to cool 5 minutes and add to cream cheese; process.  Add whipping cream, powdered sweetener, OR coffee sweetener, cocoa and vanilla extract; process.  Add eggs one at a time and process 1 minute each time, scraping bowl between additions.  Pour cheesecake batter over chocolate crust.  Bake about 50 minutes – the edges will be firm and it will be softer in the center.  Chill overnight and then spread Chocolate Ganache over the top and chill at least another hour before serving.

Chocolate Ganache:  In double boiler, combine chocolate chips, heavy cream and powdered sweetener, OR coffee sweetener.  When melted stir in vanilla extract.

Yield:  16 servings
1 serving
382.8 calories
8.9 g protein
33.1 g fat
0.8 g fiber
5.4 g net carbs

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