Refrigerate the cheesecake overnight.
- Just before serving, make the ganache: Bring the
cream and sweetener to a simmer in a saucepan over
medium heat. Remove from the heat and add the
chopped chocolate, vanilla, and salt. Stir, then allow to
sit for 3 minutes. Stir again until completely smooth.
Pour the ganache over the chilled cheesecake, then
place the cake in the refrigerator to set for 10 minutes
before serving. - Store extras in an airtight container in the
refrigerator for up to 4 days.