I used the basic cheesecake recipe from Wheat Belly with a few modifications: In particular, I added some ingredients to make a thin layer of dark chocolate that provided a nice dimension to the raspberry cheesecake filling. This is a bit more complicated than my usual simple recipes, but it was worth watching my wife really enjoy the rich taste after she blew the candles out.
1 1/2 cups ground pecans (or walnuts or almonds)
2 teaspoons ground cinnamon
2 teaspoons unsweetened cocoa powder
4 tablespoons butter, melted (or coconut oil)
1 teaspoon vanilla extract
16 ounces cream cheese, room temperature
3/4 cup coconut milk (or sour cream. This should be the thick coconut milk, not the thinned kind in the dairy refrigerator.)
Juice of one small lemon and 1 tablespoon freshly-grated lemon peel
2 teaspoons vanilla extract
Sweetener equivalent to 3/4 cup sugar (e.g. liquid stevia, Truvia)
12 ounces fresh or frozen raspberries
6 ounces 100% chocolate (unsweetened baking chocolate)
2 tablespoons coconut oil (or butter)
Powdered sweetener equivalent to 1/4 cup sugar (no liquid sweeteners), e.g., Truvia, powdered stevia
Preheat oven to 350 degrees F.
Mix ground pecans, cinnamon, and cocoa powder in bowl. Add butter, egg, and vanilla and mix thoroughly. Pour mixture into a 10 x 2 cake pan and flatten along bottom. Spread mix up along sides for approximately 1 inch. If mix is too soft to hold its shape along the sides, refrigerate for several minutes and try again. Place in refrigerator to harden.
In large mixing bowl, mix cream cheese, coconut milk, eggs, lemon juice and lemon peel, vanilla, sweetener, and 6 ounces of the raspberries. Mix with blender at low to medium speed until begins to thicken. Set aside.
In double-boiler or microwave, melt chocolate. (Microwave in 15-20 second increments.) When melted, stir in coconut oil and sweetener. Note that the sweetener must be non-aqueous, i.e., a dry powder, as a water-based sweetener such as liquid stevia will not mix with the oils of the chocolate. Truvia and powdered stevia (preferably made with inulin, not maltodextrin) work well. You may want to sweeten to taste. Note that the crystalline sweetener may not fully dissolve in the chocolate but remain as fine crystals suspended in the mix.
Remove the pie crust from the refrigerator and pour chocolate mixture on top, reserving 1-2 tablespoons for topping. Tilt pie pan to spread chocolate evenly. Place in freezer for 10 minutes.
Remove pie crust and pour filling mixture into pan. Bake for 45 minutes or until knife or toothpick comes out clean.
Remove from oven and allow to cool for at least one hour. Take remaining chocolate and reheat to create a slightly thick liquid. (If too thin, refrigerate for 1-2 minutes.) Drizzle by pouring or using a piping bag or squeeze bottle. (I was lazy, so I just spread it haphazardly by pouring with a spoon. Worked just fine and came out looking like modern art.) Take remaining raspberries and spread along outer edges.
Best served refrigerated.