Chocolate cheesecake in a slow cooker

1. Make a foundation:

- put the softened butter in a bowl, pour the sweetener, mix;

- break the egg to the mixture, beat the mass with a mixer until fluffy, then add cream cheese and vanilla extract, beat the mass again until smooth;

- pour peanut flour, baking powder and salt into the resulting mass, mix thoroughly;

- line the bowl of the slow cooker with parchment, put the dough into it (the dough should turn out sticky - do not be afraid, this is normal) and evenly distribute it with wet hands or a spoon;

- bake using the "Baking" mode for 20 minutes. The base should become golden;

- carefully remove the base from the slow cooker - let it cool to room temperature, then send it to the refrigerator for an hour.

2. Now we move on to the next stage:

- melt the chocolate in the microwave or in a steam bath. When the chocolate is completely melted,
pour in the sweetener, mix the mixture until completely homogeneous, then cool;

- in a deep bowl, whisk the cooled cream to a dense and fluffy consistency;

- in a separate bowl, whisk the cream cheese to a soft and smooth mass, then pour in the cocoa powder and pour in the melted chocolate. Stir the mass with a whisk until the color becomes even;

- carefully combine the resulting mass with whipped cream, put it on the base of the cheesecake and place it in the refrigerator for at least 4 hours.

Now you can cut into pieces and serve on the table!

Bon appetit!