Crust 

• 3/4 cup almond flour 
• 1/2 cup finely chopped hazelnuts 
• 1/4 cup unsweetened cocoa powder 
• 1/4 cup butter, melted 
• 2 Tbsp. THM Gentle Sweet 

Blend together (in a food processor or even with your hands) the crust ingredients and press into a pie pan or a springform pan. Bake for 10-12 minutes at 350°. Let cool. This step is optional. You can enjoy this crust unbaked.

Filling

• 16 oz. cream cheese, room temperature
• 1 cup 2% or 4% cottage cheese
• 1 cup THM Gentle Sweet 
• 3 Tbsp. unsweetened cocoa powder 
• 1 tsp. vanilla extract 
• 1/2 cup heavy whipping cream, cold
• 2 Tbsp. hazelnut butter or almond butter 
• 1 tsp. hazelnut or almond extract
• 1 bar 85% dark chocolate, melted (approx. 4 oz.)

With a hand mixer or stand mixer, blend the cottage cheese until smooth and then blend in the 1/2 cup whipping cream, cream cheese, Gentle Sweet, cocoa powder, melted 85% chocolate, hazelnut/almond butter, and extracts. Make sure to drizzle your chocolate in last and blend well while pouring it in so it doesn’t solidify. If it does, you will have swirls of crispy chocolate (which will also be delish!). 

Topping 

• 1/2 cup whipping cream
• 1/2 cup hazelnuts, chopped finely 
• 1 7 oz. bag of Lily's chocolate chips (or more 85% dark chocolate if you prefer dark) 

Pour chocolate chips into a bowl. Warm the whipping cream on stove until hot, but not boiling. Pour over chocolate chips and let sit for a couple of minutes to melt. Once smooth, add 1/4 cup (half of your remaining hazelnuts) into the mix. Pour over the cheesecake and spread out to the edges. Sprinkle remaining 1/4 cup of hazelnuts over top. Refrigerate for 2-3 hours or overnight. 

 enJOY!!!