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Preheat the oven to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in the melted butter until well combined.
Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F.
In a medium saucepan over low heat, melt the dark chocolate with the butter, stirring until smooth. Set aside to let cool.
In a large bowl, beat the cream cheese until smooth. Beat in the sweetener and vanilla extract, then beat in the eggs one at a time, scraping down the beaters and sides of bowl as needed.
Beat in the cocoa powder and heavy cream until well combined, then beat in the melted chocolate until mixture is completely smooth.
Pour the filling into the pan and gently shake from side to side to even it out. Bake 55 to 60 minutes, or until the filling is mostly set but still jiggles just a little in the center.
Remove and let cool 10 minutes, then run a sharp knife around the inside of the pan to loosen. Let cool completely. Once cool, remove the sides, cover tightly in plastic wrap, and refrigerate at least 3 hours.
In a medium saucepan over medium heat, bring the cream to just a simmer, then remove from heat and add the sweetener, chopped chocolate, and vanilla. Let sit 5 minutes and then whisk until smooth.
Pour over the top of the chilled cheesecake, allowing some to drip down the sides. Chill until set.