Easy Steps

Combine the cookie crumbs, butter, 3 tbsp of powdered sweetener, and nuts. Press this mixture evenly into the bottom of a 9-inch springform pan. Chill the crust while preparing the filling. Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, whip the egg whites until they form stiff peaks but are not dry.

In another large bowl, beat together the cream cheese, sour cream, 1 cup of sweetener, and the flour substitute until the mixture is smooth. Gradually beat in the egg yolks, one at a time, ensuring each is well blended before adding the next. Gently fold the whipped egg whites into the cream cheese mixture. Spoon this batter into the prepared crust. Slowly swirl 170 grams of melted chocolate through the cheese mixture to create a marbled effect.

Place the pan on a cookie sheet in the preheated oven and bake for 60 to 70 minutes or until the cheesecake is set. Turn off the oven, leave the door open, and let the cake cool inside. Once cooled, transfer it to the refrigerator and chill overnight.

Spread 85 grams of melted chocolate on a cookie sheet. Sprinkle the remaining chopped nuts over the chocolate and refrigerate until chilled. Scrape the chocolate from the pan to create slivers. Decorate the cheesecake by heaping the chocolate slivers over the top and pressing some vertically onto the sides of the cake.