Delicious No-Bake Low Carb Cheesecake (With No Artificial Sweeteners!)

1. Preheat oven to 375 F. Spray a 10″ springform pan with baking spray (I use Baking Pam). 2. Make crust: In a small bowl, stir together almond flour, brown sugar, and salt. Pour in melted butter and mix thoroughly; the crust should resemble damp sand. Press evenly across bottom of pan with your fingers, making sure to press firmly all the way to the sides of the pan. 3. Bake crust for 10-12 minutes, or until golden brown and set. Let cool on a cooling rack. 4. Meanwhile, prepare your ganache (if using). Place chopped chocolates in a small heatproof bowl. Heat heavy cream to a boil in the microwave or on the stovetop, then immediately remove from heat and add vanilla and a pinch of salt. Pour over chocolate and let sit 30 seconds, then stir constantly until chocolate is melted. If your chocolate doesn’t melt completely, it’s okay, just pop it in the microwave in 15 second increments, stirring between, until you have a gorgeously smooth ganache. Let ganache cool slightly. 5. Pour ganache evenly over baked crust and spread all the way to the edges with a spatula. Place pan in refrigerator while you prepare the cheesecake. 6. Make the cheesecake: In a large bowl, beat the cream cheese with the vanilla until smooth, 1-2 minutes. 7. In a separate bowl, add the whipping cream and 1/4 cup sugar. Beat on high until you have whipped cream–make sure to beat it stiff. Pour whipped cream over cream cheese, and fold in gently but thoroughly with a spatula. 8. Pour cheesecake filling over crust, spreading evenly with spatula. Place cake in refrigerator and chill until set. Unmold just before serving. **I found the cake was still slightly wobbly after several hours in the fridge, so I placed it in the freezer for 2 hours before bringing it to the party and the texture was PERFECT. I was able to unmold it perfectly and it kept its shape for the hour or so before it was served.**     NUTRITIONAL BREAKDOWN: (These are according to my calculations using the nutritional information included on my ingredients) Per Serving (1/16th of the cheesecake) 281 calories per slice 9.4 grams of carbohydrates 1.3 grams of fiber 4.4 grams of sugar 6.4 grams of protein With chocolate ganache: 12.6 grams of carbs per slice   Compare to The Cheesecake Factory’s Low Carb Cheesecake with Splenda: 570 calories per slice 37 grams of carbohydrates