Mint Chocolate Cheesecake

Ingredients Crust: 1 cup/150g/5.2 oz unsalted macadamias 3/4 cup/75g/2.6 oz oats (gluten free) 1 tbsp/7g/0.2 oz cocoa powder 1/4 cup/60g/2 oz unsalted butter Filling: 1 1/3 cups/250g/8.4 oz sugar free dark chocolate chips 3 cups/750g/1 lb 10 oz cream cheese, at room temperature 2 cups/500g/1 lb sour cream 3 eggs 2/3 cup/120g/4.2 oz Natvia 2 tbsp/14g/0.5 oz cocoa powder 1 tsp peppermint extract Servings 16 slices Directions Crust: 1. Preheat oven to 150°C and line a springform cake tin. 2. Grind the macadamias in a food processor, add the butter and continue to process until the mixture resembles breadcrumbs. 3. Add the oats and cocoa powder and process until combined. Press the mixture evenly into the bottom of the tin and set aside. Filling: 1. Melt the chocolate chips and set aside. 2. Beat the cream cheese until light and fluffy, add Natvia and sour cream and combine. 3. Add eggs one by one, scraping down the sides and mixing well between additions. 4. Add peppermint extract and cocoa powder. 5. Fold 1/2 cup of the cream cheese mixture into the chocolate mixture to lighten it, then fold this into the rest of the cream cheese mixture. 6. Pour into cake pan and bake for 30-40 minutes until set. 7. Allow to cool completely before serving. Macros for 1 slice: Calories: 395 Fat: 36.1g Carbs: 16.4g Fiber: 3.4g Sugar: 8.8g Protein: 7.1g