=== Cheesecake ===
16 oz Cream Cheese
8 oz Sour Cream
2 Eggs, Large
1/2 cup Erythritol (sugar alcohol)
1 tsp Liquid Stevia
1 tsp Lemon Juice

=== Mint Add-in ===
2 tsp Mint Extract
1/4 tsp Green Food Coloring (adjust for your preferred level of green)

=== Base ===
3 1/2 oz 90% Dark Chocolate

16 oz Cream Cheese 8 oz Sour Cream 2 Eggs, Large 1 tsp Liquid Stevia 1 tsp Lemon Juice 2 tsp Mint Extract 1/4 tsp Green Food Coloring (adjust for your preferred level of green) 3 1/2 oz 90% Dark Chocolate

1. set out a muffin tray and put a baking cup (muffin paper, etc) in each hole.

2. set up a double boiler and melt the chocolate.
-- Simple double boiler - put water in good amount of water and put on the stove over high heat. place a sieve or grate on top of the stove, and a small bowl in/on the sieve/grate. place chocolate in the bowl.

3. Once the chocolate has melted, pour equal amounts into each hole in the muffin tray. (about 2 spoons each).

4. Place the muffin tray in the freezer to harden the chocolate

5. Preheat oven to 325°

6. Mix cream cheese and sour cream together with an electric mixer until smooth. (I found that putting the cream cheese in the microwave for 45 seconds help soften it up)

7. add eggs, liquid stevia, lemon juice, and erythritol. Mix well.

8. Add the mint extract and green food coloring. Mix well.

9. Remove the muffin tray from the freezer and pour equal amounts of the cheesecake mix into each hole.

10. Bake at 325° for 20-25 minutes or until mostly solid.

11. turn off the oven, open the door and let it cool.

12. cover, and put in the refrigerator over night.