So I make this cake every once in a while and everyone goes nuts over it, so I figured I may as well post it. Part of my problem is when I cook I dont measure anything, I just eyeball it so I may be off. Please feel free to eyeball and play around with the quantities.

3oz unsweetened chocolate chopped
1oz cream
4 beaten eggs
1 tsp vanilla
3/4 cup shugr (or sweetener (blend) of choice)
1 stick butter
2 Tbsp unsweetened cocoa

For the swirl

1 8oz package of cream cheese
1/2c shugr
2 eggs
1oz cream
1 tsp vanilla

Preheat oven to 300
Butter a cake pan
Mix chocolate, butter cream and shugr in a double boiler. Remove from heat and add cocoa, beaten egg and vanilla. Stir well (I dont beat it since it gets too fluffy and this is supposed to be dense) keep warm.

Mix all ingredients for cheesecake (I use a magic bullet and it takes a few seconds)

Pour at the same time. One side with the cheesecake and the other half with the flourless chocolate cake and swirl the 2 sides or pour the chocolate cake and then pour the cream cheese on top in a criss cross pattern and use a knife to make pretty ribbon swirls.

Bake for 35-40 minutes. After it cools let it refrigerate until it gets cool. This cake is VERY VERY rich. A small piece is all you need. It goes well with whipped cream to help cut the richness.

Wow...this sounds excellent. Besides Sugr, what else would you suggest as a sweetener? I (now or will) have:

Sweetzfree
Erythritol
PolyD
Granular Splenda

Thanks in advance!!

I am sure sweetzfree, erythritol and a little polyd would work beautifully. It may need a little extra stirring to keep the polyd from clumping and I would mix the sweeteners together first but since it will be heated I dont anticipate any problems.

Well this sounds like an absolutely wonderful substitute for my (formerly) favorite Pillsbury Cream Cheese Brownies!

I'm making this tonight. I've been looking to make a cheesecake forever now and I think I found it.
I'll post and let you know how it comes out as my family will be trying it aswell. But I won't tell them is lowcarb or that it doesn't have flour in it.

Update:
Had my three girls help me make this and they loved to help. I did add sour cream instead of the cream in the cheesecake mix. Other than that I did exactly what was called for.
I give it Five Stars. If there was six stars it would definitely get six. this is absolutely delicious. Is going into my favorites.
Thank you for the recipe.

oh i will have to try this after my phase one .sue

Glad you enjoyed it. I will have to try it with sour cream. It sounds great.

I rarely ever post on this board but I MUST rave about this recipe! Thanks so much for posting it I wish I saw this last week when I was making a birthday cake!

I made this again tonight. I just want to point out that it tastes SO much better the next day or at least a few hours later after it sits. It gets really dense.

is shugr measure-for-measure with sugar? So I need sf sweetener equiv to 3/4C and 1/2C of sweetness?

yeah its measure for measure.

I am making this for thanksgiving with a pumpkin pie filling swirl.

I am very interested in this recipe. Would anyone be able to calculate the calories/proteins/carbs and fat content.

The nutritional content depends on what sweetener you use and how many servings you get out of it.

According to my fitday, the values for the entire cake sans sweetener are

2741 calories
269g fat
42g carbs
16g fiber
26g Net Carbs
67g protein
3g alcohol (vanilla extract)

Those are the values for the entire cake. You need to figure out how many servings you can get out of it and divide it up accordingly.

What size cake pan?