LC Deep Dark Chocolate Cheesecake

Step 1: Preheat oven to 350°F, and liberally butter a 9 inch springform pan, then wrap the base place in foil and place back into spring-form ring.

Step 2: Set a kettle of water on to boil.

Step 3: NOTE: Use recipe for chocolate crust made with almond flour.

Step 4: Press into the bottom of the prepared springform pan; use a glass or measuring cup to pack the crust down firmly.

Step 5: Place the cream cheese in a large bowl (or the work bowl of a stand mixer) and beat with an electric mixer set to low speed until smooth. Slowly add 1 cup Splenda, then the eggs, one at a time. Continue beating until smooth.

Step 6: Combine the chocolate chips and heavy cream in a microwave-safe bowl.

Step 7: Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds.

Step 8: Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth.

Step 9: Pour the mixture over the crust.

Step 10: Place deep baking dish of boiling water on another rack under the cheesecake rack.

Step 11: Bake the cheesecake in the preheated oven for 45 minutes.

Step 12: Turn oven off, leaving the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven.

Step 13: Run a thin knife along the edge of the cheesecake to loosen from pan.

Step 14: Chill in refrigerator at least 4 hours.

Step 15: OPTIONAL - Melt the semisweet chocolate in a small bowl using the microwave (stir every 20 seconds until fully melted).

Step 16: Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper.

Step 17: Drag a toothpick from between two dots outward to make the stem; chill until hardened.

Step 18: Arrange the chocolate clovers on top of the chilled cheesecake for decoration.