• Preheat oven to 325°

Chocolate Crust

• Mix almond flour, sweetener, and cocoa powder until well blended
• Melt butter
• Add melted butter to the flour mixture until well blended and able to press into the bottom and ¾ the way up the a spring form pan
• Line the outside of pan with 2 sheets of aluminm foil to create a moisture barrier to protect pan from the water bath you will cook the cheesecake in.

Chocolate Cheesecake Layer

• Mix cream cheese and sweetener until creamy
• Add cocoa powder and blend to incorporate evenly
• Add egg and vanilla, mix just to blend
• Pour into prepared crust and spread evenly

Mint Cheesecake Layer

• Mix 3 blocks cream cheese with sweetener until light and creamy
• Add eggs one at a time just until blended into cream cheese mixture
• Add mint extract and a few drops of food coloring. Mix long enough to evenly distribute color. (Make certain to scrape sides and bottom as you do to ensure no mixture is sticking to bowl. Add another drop or two if desired.
• Add sour cream to mixture and slowly fold into cream cheese mixture
• Pour mixture on top of chocolate layer in the pan.
• Place foil lined pan on a baking sheet. Place baking sheet inside oven, add enough water to fill the baking sheet half way up and around your cheesecake. This allows the cheesecake to evenly bake. Monitor the cheesecake while baking and add additional water if needed.
• Bake at 325° For sixty (60) minutes. Check center to ensure it is no longer runny. Turn off oven, and crack door slightly and allow to sit in the oven for 30 minutes before removing to complete cooling.
• Refrigerate for a minimum of 6-8 hours before serving.
• Garnish with chocolate shavings or drizzle chocolate syrup to enhance the mint flavor.