2 cups almond flour
4 tablespoons melted butter
1 teaspoon vanilla extract
1/4 cup black cocoa
1/4 cup Pyure granulated sweetener
2 packages- 8 oz each softened cream cheese
2 eggs, room temperature
3/4 cup sour cream
2 teaspoon vanilla extract
1/2 cup Pyure granulated sweetener
6 oz unsweetened dark "Bakers" chocolate, chopped
2 cups powdered sugar sub of your choice (I used Pyure)
1 can 13.66 coconut CREAM (unsweetened) that has been refrigerated overnight- only use the "fat" that has been separated to the top (you can keep the water to make a dressing or marinade or just drink)
Glass 7x11 baking dish
Whipped topping (if desired) Fresh Raspberries (if desired)
Preheat oven to 350 degrees Fahrenheit. Line your baking dish with parchment paper and spray with the cooking spray.
In a bowl, combine the crust ingredients until they have a "sand like" texture.
Press into the bottom of the dish evenly, and bake for 10 minutes. Remove and allow to cool completely.
In a stand mixer, combine the cream cheese and sour cream. Mix on medium speed until well combined (about 3-4 minutes) Add in the eggs, vanilla extract, and sweetener. Mix well, making sure there are no lumps. Scrape down the sides with a spatula as needed. Once mixture is extremely smooth, turn off the mixer and set aside.
In a small pot over medium heat, add in the fudge glaze ingredients. Slowly melt and mix well. This should take only about 8 minutes as long as your chocolate was chopped well. Set aside.
Pour the cheesecake mixture into the cooled crust, and top with 1-1/2 cups of the chocolate glaze.
Bake on the center rack of your oven for 35 minutes, or until the center is no longer "jiggly"
Allow to cool, then place in the refrigerator for a minimum of 3 hours and upwards to overnight for best results.
Serve with the remaining glaze that has been warmed up over each piece. Top with whipped cream and raspberries if desired.
Yields approximately 12 servings