4 (8-ounce) packages cream cheese (Kite Hill brand
cream cheese style spread if dairy-free), softened
1 cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
⅓ cup unsweetened cashew milk (or heavy cream if
nut-free)
Seeds scraped from 1 vanilla bean (about 8 inches
long), or 1 teaspoon vanilla extract
½ teaspoon fine sea salt
3 large eggs
¼ cup unsweetened cocoa powder

special equipment

8-inch springform pan

chocolate sauce

1 cup heavy cream (or full-fat coconut milk if dairy-
free)
⅓ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
2 ounces unsweetened chocolate, finely chopped
Seeds scraped from 1 vanilla bean (about 8 inches
long), or 1 teaspoon vanilla extract

1. Preheat the oven to 325°F. Grease an 8-inch
   springform pan, then line it with parchment paper and
   grease the paper.