Chocolate Cheesecake

This decadent cheesecake is full of chocolate flavor with  a chocolaty nutty crust and topped with chocolate ganache, fresh berries and sliced almonds. It's a more chocolaty dessert than cheesecake for chocolate lovers to compliment any special occasion. 

All of my cheesecakes are made with low fat cream cheese and sour cream. I made with almond flour to make it grain free. I used semi-sweet chocolate along with instant coffee granules to enhance rich chocolate flavor. Lets get baking! 

Ingredients~
For the crust:
1 cup finely ground almond
1/2 cup melted semi-sweet chocolate morsels
1 tsp oil
2 tbsp. sugar

For the filling:
1 1/2 packets (12-ounce) 1/3 less fat cream cheese at room temperature
2  large eggs, at room temperature
1/2 cup semi-sweet chocolate morsels
2 tbsp tapioca flour/corn starch/all purpose flour
1 tsp oil
1 tbsp instant coffee granules
1- 1/3 cup sugar or as per taste
1/8 cup light sour cream at room temperature
1 tsp. pure vanilla extract

For topping:
1/3 cup semisweet chocolate morsels
2 tbsp half n half milk or heavy cream
1/4 tsp vanilla extract

Method~
Preheat the oven to 350 degrees Fahrenheit. Coat entire 7- inch spring form pan with oil or butter. Melt chocolate morsels and oil in a  microwave safe small cup for 15 seconds. Stir well and microwave again 15 seconds. Stir well until it completely melts. Microwave 5-10 seconds more if needed. Combine almond flour, sugar and chocolate together. Press mixture into bottom of a 7 inch spring form pan; wrap bottom and outside of the pan with heavy duty aluminium foil. Bake for 15 minutes. 

Melt chocolate and oil together in the microwave in 10-15 seconds interval until melted. Stir in between. Set aside.  Beat cream cheese, tapicoca flour, sour cream, vanilla extract and sugar until smooth and creamy. Add in eggs and blend well. Gradually pour melted chocolate in cream cheese mixture and blend well until smooth and silky. Pour into baked crust. 


Smooth the top with spatula. Tap 3-4 times on the counter to eliminate air bubbles. Place the cheesecake filled spring form pan in a small roasting pan; pour hot water into the roasting pan until it reaches halfway up the sides of the foil wrapped spring form pan. Bake for 70-80 minutes until top sets. Turn off the heat and leave cheesecake in the oven for one hour with the door closed. Remove from the oven and let it cool in the room temperature; then refrigerate at least 4-6 hours covered with a plastic wrap. 

Run a plastic knife around the edges of the spring form pan. Remove carefully and place on a nice platter. Microwave chocolate and cream or milk in a microwavable bowl for 1 minute or more, stirring in between. Add in vanilla extract and mix until well blended. Pour over cheesecake and spread evenly with a spatula. Garnish with fresh berries and slices almonds. Refrigerate at least 30 minutes before slicing. You can dust with powdered sugar before serving.

Happy Baking and Eating!!