Chocolate Cheesecake

Prep time: 5 minutes | Cook time: 18 minutes | Serves 6

Crust:

½ cup butter, melted

½ cup coconut flour

2 tablespoons stevia

Cooking spray

Topping:

4 ounces (113 g) unsweetened baker’s chocolate

1 cup mascarpone cheese, at room temperature

1 teaspoon vanilla extract

2 drops peppermint extract

1. Lightly coat the baking pan with cooking spray.
2. In a mixing bowl, whisk together the butter, flour, and stevia until well combined. Transfer the mixture to the prepared baking pan.
3. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 350ºF (180ºC), and set time to 18 minutes.
4. When done, a toothpick inserted in the center should come out clean.
5. Remove the crust from the oven to a wire rack to cool.
6. Once cooled completely, place it in the freezer for 20 minutes.
7. When ready, combine all the ingredients for the topping in a small bowl and stir to incorporate.
8. Spread this topping over the crust and let it sit for another 15 minutes in the freezer.
9. Serve chilled.