Chocolate Chip Cheesecake - Low-carb
almond or walnut flour,
(finely ground nut meal)
Low-carb chocolate biscotti cookies,
finely crushed (see notes)
DaVinci Sugar Free Vanilla Syrup
Sugar Free Chocolate Chips
Mix the crust ingredients and press into bottom of springform or cheesecake pan.
Mix cream cheese, Splenda, DaVinci Sugar Free Vanilla Syrup, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in oat flour and mix again. Then blend in sour cream.
Add Sugar Free Chocolate Chips and stir in gently with a large spoon (don't use mixer!) and pour over crust. (If you like, reserve some for top of cake ... when cake begins to "set", sprinkle additional decorative chips over top and finish baking.)
Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring. Refrigerate overnight. This makes a LARGE cake! At 20 servings: 5.1 carbs per slice. At 24 servings: 4.25 carbs per slice.
Preheat oven to 350F.
The original recipe used Keto chocolate biscotti cookies, but Keto Foods no longer exists. You can probably use any low-carb chocolate cookie.