Toasted Pecan Chocolate Swirl Cheesecake (Low Carb) Recipe

1 1/2 cup pecan halves chopped

18 packets sugar substitute (divided 6 and 12)

2 tbsp of butter, softened

1 envelope unflavored gelatin

1 cup of cold water (divided 1/4 and 3/4)

2 pkgs of 8 oz. cream cheese softened

1 tsp. vanilla extract

2 oz. unsweetened chocolate melted and cooled

400 F. Butter

9" springform pan (I just use a round cake pan). In med. bowl combine pecans,

6 packets sugar subsitute and butter. With hands, press pecan misture into bottom and 1" up sides of pan. Bake until golden, about 10 minutes. Cool completely.

1/4 cup cold water; let stand 1 minute. Stir over low heat until gelatin is dissolved. With mixer on high beat cream cheese, vanilla and remaining sugar subsitute until smooth. Reduce speed to low; gradually beat in gelatin mixture and remaining cold water until smooth. RESERVE

1 cup cream cheese mixture. Pour remaining mixture into crust. Place reserved cream cheese mixture back into bowl. With mixer low gradually beat chocolate into cheese mixture. Dollop chocolate mixture on top of cheesecake. Swirl with knife. Chill three hours.