Preheat the oven to 180 C/350 F.
CHOCOLATE CRUST
Combine all ingredients for the crust in a bowl until you get the dough.
Press in the dough in a 23 cm/9 inch diameter cake tray layered with a parchment paper.
Bake in a preheated oven for 8 – 10 minutes. It will not be hard when baked, jut leave it cool for 10 – 15 minutes to become hard enough to pour the filling on top.
CHOCOLATE CHEESECKE FILLING
Mix all ingredients except of chocolate until nice and smooth. Mix with a mixer or whisk.
When nicely combined and smooth, melt the chocolate with 1 TBS of heavy whipping cream on the stove in a double boiler or in a microwave in a microwave safe bowl, and add it to the mixture, continue whisking or mixing until smooth.
Pour the chocolate cheesecake filling on top of the crust.
Bake in a preheated oven on 180 C/350 F for 15 – 20 minutes and leave it to cool. When baked it will be jiggly in the middle, that’s normal. After 8 or more hours in the fridge it will be perfect. Don’t worry if it’s cracked, heavy whipping cream topping goes on the top and cracks won’t be visible.
Keep it in the fridge for at least 8 hours or overnight.
HEAVY WHIPPING CREAM TOPPING
Prepare the topping just before serving.
Mix heavy whipping cream with powdered low carb sweetener and 1 teaspoon of vanilla.
Mix until fluffy and firm peaks are formed. Don’t over mix it because you will get the butter.
Put the cream on top and decorate with dark chocolate shavings (chocolate decoration is optional).
Enjoy!
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