Ingredients

For the Crust:
• 2 cups pecans
• 1 tsp cinnamon
• 1 stick butter
For the Ganache:
• 1/2 cup heavy cream
• 4 oz unsweetened bakers chocolate
• 1 tsp vanilla
• 2 Tb Kahlua
• 1 Tb truvia
• pinch of kosher salt
For the Filling:
• 3 (8oz each) packages of full fat cream cheese
• 1 pint sour cream
• 3 eggs
• 2 egg yolks
• 4 tsp instant coffee (sugar free)
• 2 tsp vanilla
• 1/2 cup truvia
• 1/4 cup kahlua

Instructions

For the Crust:
1. Grind up pecans in food processor until they are fine crumbs.
2. Melt the stick of butter and combine with pecan crumbs and cinnamon. Press into the bottom of a springform pan.
For the Ganache:
3. Bring cream to a boil on stovetop in a small saucepan. Stir in bakers chocolate and vanilla, Kahlua, truvia and the pinch of salt.
4. Stir until smooth and glossy. Spread over pecan crust.
For the Filling:
5. Bring cream cheese to room temperature and combine in standing mixer with all the ingredients. Beat until smooth.
6. Pour over ganache and pecan crust.
7. Put tin foil around entire springform pan and bring a large pasta pot of water to a boil. Put the cheesecake pan in a large roasting pan and pour the boiling water into the roasting pan. (The tin foil will prevent the water from seeping in.)
8. Bake at 325 for 1 hour. Cool for 30 minutes, then chill in fridge for atleast 2 hours before serving.