Crust

1.   Pour the keto ‘Oreo’ crumbs into a mixing bowl, drizzle the melted butter on top and mix to combine well. Pour into a parchment lined 8 or 9 inch spring form pan and press down to even out and firm crust

Chocolate Cheesecake

2.   Place a pot with about 1 inch or 2.5 cm of water, bring to boil. Place a well-fitting bowl on top and drop in the chopped chocolate, cook slowly until almost all the chocolate has melted. Remove the bowl from the stove top and stir to melt the rest of the chocolate. Set aside

3.   To a large mixing bowl or stand mixer bowl, add the cream cheese and whisk to a creamy state. Add the sweetener, ricotta, heavy cream, vanilla and coffee powder. Whisk to combine. While whisking slowly, drizzle in the melted room temperature chocolate, whisk to combine. Scrape sides and bottom of the bowl and mix until completely smooth and homogeneous

4.   Add the eggs to the cream cheese mixture and whisk to combine (may look curdled at this point). Scrape sides and bottom of the bowl one last time, and whisk to combine

5.   Pour the cheesecake mixture into your prepared spring form pan. Waterproof the pan with aluminum foil and place into a roasting pan lid or other larger shallow pan. Pour in boiling water into the roasting pan

6.   Place into the middle position of the preheated oven set to 320 F or 160 C and bake for 20 minutes. Without opening the oven door, reduce the oven temperature to 300 F or 150 C and bake for 30 minutes. Turn off the oven, prop the door open slightly and let the cake cool slowly in the oven for about 1 hour. Remove from the oven, lift the spring form pan out of the water and let cool to room temperature. Place a tea towel or paper towel over the cheesecake and refrigerate overnight, to set properly

Chocolate Ganache

7.   Place the chocolate, instant coffee powder and cream into a bowl set over the double boiler/bain Marie. Melt slowly over low heat, stirring as the chocolate is melting. When the chocolate has melted, add the butter and stir to combine well. Set aside to cool to room temperature

8.   Pour the cool ganache over the chocolate cheesecake, which is still in the spring form pan. Return the cheesecake to the refrigerator to allow chocolate to set and harden

9.   To serve, remove the spring form pan and transfer to a serving platter. Serve as is, or garnish with fruit of your choice or whipped chocolate cream. Enjoy!