How to Make Death by Chocolate Cheesecake

Ingredients

• 3½ tablespoons unsalted butter (or coconut oil if dairy-free), plus extra for the pan
• 1½ ounces unsweetened chocolate, finely chopped
• 0.33 cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 1 teaspoon stevia glycerite
• 1 large egg, beaten
• 2 teaspoons ground cinnamon
• 1 vanilla bean seeds scraped (about 8 inches long), or 1 teaspoon vanilla extract
• ¼ teaspoon fine sea salt

• 6 ounces unsweetened chocolate, finely chopped
• 1 tablespoon unsalted butter (or coconut oil if dairy-free)
• 4 (8-ounce) packages cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
• 1 cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 0.33 cup unsweetened cashew milk (or heavy cream if nut-free)
• 1 vanilla bean seeds scraped (about 8 inches long), or 1 teaspoon vanilla extract
• ½ teaspoon fine sea salt
• 3 large eggs
• ¼ cup unsweetened cocoa powder

• 1 cup heavy cream (or full-fat coconut milk if dairy-free)
• 0.33 cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 2 ounces unsweetened chocolate, finely chopped Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 teaspoon vanilla extract

1. Preheat the oven to 325°F. Grease an 8-inch springform pan, then line it with parchment paper and grease the paper.
2. If using butter, I suggest that you brown it (it tastes way better!). To brown the butter, heat the butter in a saucepan over high heat, stirring often. Once the butter foams and brown (but not black!) flecks start to appear, remove from the heat and allow to cool for 10 minutes, until it’s warm but not hot. If you do not wish to brown the butter or are using coconut oil, melt the butter or oil in a saucepan over medium-low heat. Slowly add the chopped chocolate to the warm butter or oil, stirring constantly (don’t let the chocolate burn). When the chocolate is melted, add the sweeteners. Let cool in the refrigerator. Once cool, add the beaten egg, cinnamon, vanilla, and salt. Pour the crust batter into the greased springform pan, spreading it with your hands to cover the bottom completely.
3. To make the filling, place the chopped chocolate and 1 tablespoon of butter in a medium-sized saucepan over low heat. Stir well to combine. When melted, remove from the heat and set aside.
4. In a large bowl or the bowl of a stand mixer, beat the cream cheese, sweetener, cashew milk, vanilla, and salt until well blended. Add the eggs, one at a time, mixing on low speed after each addition just until blended. Add the cocoa powder and reserved melted chocolate mixture. Combine until very smooth. Pour the batter over the crust in the pan.
Set up a Water Bath
5. Wrap aluminum foil entirely around the bottom and halfway up the sides of the springform pan to prevent water from leaking into the removable bottom of the pan. Place the cheesecake in a roasting pan (or any baking dish with sides) and place the pan in the oven. Pour hot water into the roasting pan so that it comes halfway up the sides of the springform pan. (Note: A water bath helps cook the cheesecake evenly; however, the cheesecake can be baked without it. See the note below if you choose not to use a water bath.) Bake for 55 minutes or until the center is almost set. Let the cheesecake cool completely in the pan before removing the outer ring. Refrigerate for 4 hours or overnight before serving.
6. To make the chocolate sauce, place the cream, sweetener, and chopped chocolate in a double boiler or in a heat-safe bowl set over a pan of simmering water. Heat on low, stirring often, just until the chocolate melts. Remove from the heat. Stir in the vanilla. Pour the chocolate sauce over the chilled cheesecake.
7. Store extras in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month. Allow to thaw to room temperature before slicing and serving.