Making the sugar free chocolate nuts crust

First, start by making the no-bake sugar free chocolate nut crust for this heavenly oh choc cheesecake. To do this, you first chop nuts of your choice. We used hazelnuts, but you can of course also choose other nuts such as walnuts or almonds. Then melt the butter and Steviala Dark Chocolate Melties in a pan and add the chopped nuts. Stir until you get a homogeneous mixture. Then line a 15cm diameter baking tin with baking paper. Then divide the chocolate mixture over the bottom and press it down well with a spoon. There should be no holes on the sides, otherwise, the filling will run through the bottom. Then place the baking pan of the Heavenly Oh Choc cheesecake in the fridge for 30 minutes.

Making the Oh' Choc! cheesecake layer

Then you can get started with the sugar-free Oh Choc cheesecake layer. First, mix in a large mixing bowl the whipped cream, cream cheese, vanilla extract, optionally some Steviala Frost (to taste) and of course the new Steviala Oh' Choc! sugar free chocolate topping. Meanwhile, soak the gelatine sheets in cold water. Then heat a few tablespoons of the Oh' Choc! cheesecake layer and then melt the gelatine leaves in it. Next, add this mixture to the rest of the cheesecake layer and mix well. Then pour the cheesecake layer over the chocolate nut base. Then place the baking pan of the Heavenly Oh Choc cheesecake in the fridge for at least 3 hours.

Making the sugar free Heavenly Dark layer

After 3 hours you can get started with the sugar free heavenly dark layer. Heat the cream, Steviala Ery-Bronze, a pinch of salt and Steviala Heavenly Dark sauce in a pan. Meanwhile, place the gelatine leaves in a bowl of cold water. Then melt the gelatine leaves in the heavenly dark layer. Then let it cool down for a while. Next, pour it over the Oh' Choc! cheesecake layer. Then place the Heavenly Oh Choc cheesecake back in the fridge for at least 3 hours.