If you are making a crust, please view the instructions above this recipe. The macros will reflect the chocolate crust. You will also use 15 drops of sweetener and 1.5 t of cocoa powder in this crust.

Cream the cream cheese, creame frechia with 1/4 t of monk fruit and vanilla extract.

Scrap the sides of the bowl and mix together again. A few small cheese clumps are okay.

Add the egg and mix with hand mixer, scrap the sides and hand mix together.

Add the egg yolk and mix with hand mixer, scrap the sides and hand mix together.

Get another bowl and add about half the mixture in bowl. Get a 3rd bowl and add some batter into this bowl. These three bowls will give you the vanilla, mint, and chocolate flavors.

To your chocolate bowl add 1/2 t of cocoa powder and a few monk fruit drops. To your mint bowl, add 1/4 t mint extract, and green color dye. Leave the vanilla bowl as is.

Get your cheesecake pan and start to layer your fillings on top of one another. Pour in some vanilla mix, then your mint mix, then your chocolate mix, and so forth.

Once the batter is in the pan, pat on the counter to make it even.

Place on cookie sheet and cook for 30-35 minutes on 325 F. Times will vary. To view further cooking instructions view passage below.