Yield: 12 servings

Ingredients

Brownie Crust

• ⅓ cup walnut halves
• ⅓ cup walnuts, chopped
• ½ cup butter (1 stick)
• 2 oz unsweetened chocolate, chopped
• ½ cup almond flour
• 6 Tbsps cocoa powder
• ¾ cup Monksweet or sweetener of choice
• ⅛ tsp salt
• 2 large eggs
• ½ tsp vanilla extract

Cheesecake Filling

• Two 8-oz bars (1 lb) regular cream cheese, softened
• 2 large eggs
• ½ cup Monksweet or sweetener of choice
• 6 Tbsps heavy cream
• 2 tsp vanilla extract
• ½ cup 5-Minute Keto Chocolate Fudge Sauce

Instructions

Crust

1. Preheat oven to 325 degrees Fahrenheit.
2. Butter the sides of a 9-inch springform pan and line the bottom with a cut-out of parchment paper to prevent sticking and to help with the removal of cheesecake before serving.
3. Add walnut halves to food processor and pulse until reaching a meal-like consistency. Remove and set aside. This is your walnut meal.
4. Place butter and chocolate in a microwaveable bowl and microwave in 30 second increments until melted. Set aside.
5. In a medium bowl, whisk together the walnut meal, almond flour, cocoa powder, sugar, and salt.
6. In a large bowl, beat together the eggs and vanilla until smooth. Blend in the almond/walnut mixture followed by the butter/chocolate mixture.
7. Stir in the chopped walnuts.
8. Using a spatula, spread the mixture over the bottom of the lined pan and gently press down to ensure even distribution.
9. Bake for 14 to 18 minutes or until edges are set. Allow to cool for 20 to 30 minutes.

Filling

1. Reduce oven temperature to 300 degrees Fahrenheit.
2. Using an electric or hand blender, beat the cream cheese in a large bowl until smooth. Add eggs, sweetener, cream, and vanilla, blending until reaching a smooth consistency.
3. Use a spatula to evenly spread the filling over the crust and place the springform pan on a shallow baking pan/cookie sheet.
4. Bake for 35 to 45 minutes until edges are set and center slightly “jiggles”. Remove from oven and allow to cool.
5. Cover cheesecake and refrigerate for at least 4 hours.
6. When ready to serve, run a thin spatula or knife with rounded edges around the edges of the baked cheesecake before removing the sides of the springform pan.
7. Gently lift the cheesecake off the lined parchment and transfer to your serving dish.
8. Drizzle with 5-Minute Keto Chocolate Fudge Sauce before serving.