Directions
Preheat your oven to 325°F / 165°C.
In a medium bowl, whisk together the almond flour, cocoa powder, and granular sweetener for the crust.
Pour in the melted butter and stir until the mixture resembles wet sand.
Firmly press the crust mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes.
Once baked, remove from the oven and reduce the oven temperature to 300°F / 150°C.
While the crust bakes, prepare the filling.
In a small, microwave-safe bowl or a saucepan over low heat, melt the 6 ounces of dark chocolate and 1 tablespoon (15 ml / 0.5 fl oz) of butter together until smooth.
Set aside to cool slightly.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese, powdered sweetener, and vanilla extract on medium speed until completely smooth and free of lumps, scraping down the sides of the bowl as needed.
Reduce the mixer speed to low and add the eggs one at a time, mixing just until each egg is incorporated. Be careful not to overmix.
In a separate small bowl, whisk the 1/4 cup (960 ml) cocoa powder into the 1/3 cup (720 ml) heavy cream until smooth. Gently fold this mixture into the cream cheese batter, followed by the melted chocolate mixture, until everything is well combined.
Pour the cheesecake filling over the pre-baked crust in the springform pan and gently smooth the top with a spatula.
Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely on a wire rack.
Once at room temperature, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
To make the ganache, place the finely chopped chocolate in a heatproof bowl.
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes.
Add the vanilla extract to the chocolate mixture and whisk gently until the ganache is smooth, glossy, and completely combined.
Let it cool for 10-15 minutes, until slightly thickened.
Pour the cooled ganache over the top of the chilled cheesecake, spreading it to the edges. Return the cheesecake to the refrigerator for at least 30 minutes to allow the ganache to set before slicing and serving.
Chilling is non-negotiable! A long, uninterrupted chill time (at least 4 hours, but overnight is best) is crucial for the cheesecake to set properly, ensuring a firm texture and clean, beautiful slices.
