Instructions

For Crust

1. Prepare a 6 inch springform pan by lining the outside bottom and sides with aluminum foil and the inside bottom with a parchment paper circle.  Line the inside walls with a parchment paper strip all the way around. Spray the inside with non stick spray so the parchment paper sticks to the pan.
2. Place the graham crackers in a food processor or freezer bag. Pulse or crush with a rolling pin, meat tenderizer or food processor until you get coarse crumbs.
3. Add the butter and optional Stevia and pulse or crush until you get the texture of wet sand.
4. Press this mixture into your prepared pan in an even layer.
5. Bake for 10 minutes or until golden brown.
6. Place in the freezer for 1 hour.

For Cheesecake

1. Place the softened cream cheese in the bowl of your standing mixer fitted with a paddle attachment or regular bowl with a hand mixer.
2. On medium speed, beat the cream cheese until completely smooth.  About 10 minutes. Scrape down the bottom and the sides of the bowl and beat again until smooth.
3. Add in the Stevia and beat until smooth and all incorporated.  Scrape down the bottom and the sides of the bowl and beat once more until smooth.
4. Repeat this step with the sour cream and the vanilla extract.  Make sure the batter is completely smooth at this point before the next step.
5. Add in the eggs, one at time, Beating between each addition to incorporate and scraping down the bottom and the sides of the bowl to make sure everything is incorporated fully.
6. Pour the batter into the prepared pan on top of the crust.
7. Bake the cheesecake in a water bath for 30 - 45 minutes or until the edges are set but the middle jiggles slightly.
8. Shut off the oven, crack the oven door and leave the cheesecake in the oven for an additional hour to cool.
9. Take the cheesecake out of the oven and place it covered in the fridge.

For Whipped Cream

1. Combine the cold water and the unflavored gelatin in a small bowl and set aside to set.  It's ready when it looks like a brown/tan blob.
2. Place heavy cream in the bowl of strand mixer with a whisk attachment or regular bowl with a hand mixer.
3. Beat until frothy. About 3 minutes.
4. Add in the Stevia in a steady stream while beating until you get soft peaks.  About 3-5 minutes.  In the meantime, add in the boiling water to the gelatin and stir to dissolve.
5. Add the gelatin to the whipped cream and beat until stiff peaks form.  This happens fast with the addition of the gelatin so make sure to not over-beat.  Once the peak stands straight up on the beater, it's ready.
6. Transfer to a piping bag with a star tip and place in the fridge until ready to use.

Chocolate Sauce

1. Place 2 Tbsps of unsweetened cocoa powder into a medium sized bowl.
2. Pour cold water into the cocoa powder little by little until it creates a thick sauce.
3. Add the Stevia and stir to incorporate.

For Decoration

1. Unmold the cheesecake by taking off the sides of the pan and peeling the parchment paper from the sides of the cake. Place a piece of parchment paper on top of the cake followed by a light weight cutting board. Take off the bottom of the pan and peel off the parchment paper circle. Replace that with your serving plate. Flip the cheesecake back over gently.
2. Drizzle the top with the chocolate sauce.
3. Create rosettes along the edge of the top of the cake.
4. Eat immediately and/or save leftovers covered in the fridge for up to 2 weeks.