Servings: 16

Crust: subheading: Crust:
1½ c. Almond Flour 1½ c. Almond Flour
2 T. Cocoa powder 2 T. Cocoa powder
¼ c. Coconut Sugar ¼ c. Coconut Sugar
¼ t. Sea Salt ¼ t. Sea Salt
4 T. butter, melted 4 T. butter, melted
Filling: subheading: Filling:
2  8 oz. pkg. cream cheese, softened 2  8 oz. pkg. cream cheese, softened
½ c. sugar ½ c. sugar
2 eggs 2 eggs
1 t. vanilla 1 t. vanilla
for Chocolate Chip add - ½ c. mini chocolate chips for Chocolate Chip add - ½ c. mini chocolate chips
for Peppermint add - ½ t. peppermint extract for Peppermint add - ½ t. peppermint extract
Ganache: subheading: Ganache:
1 c. chocolate chips 1 c. chocolate chips
½ c. whipping cream ½ c. whipping cream
Topping: subheading: Topping:
½ c. whipping cream ½ c. whipping cream
¼ t. vanilla extract ¼ t. vanilla extract
1 T. powdered sugar 1 T. powdered sugar
for Chocolate Chip - additional mini chips for sprinkling on whipped cream for Chocolate Chip - additional mini chips for sprinkling on whipped cream
for Peppermint - crushed peppermints or candy canes for sprinkling on whipped cream for Peppermint - crushed peppermints or candy canes for sprinkling on whipped cream

Line the bottom of an 8 x 8 pan with parchment paper letting the paper hang over two of the sides, creating handles for easy removal later. Grease the paper and the sides of the pan. Set aside. Turn oven to 350.
For Crust: subheading: For Crust:
In a medium bowl, add the almond flour, cocoa powder, coconut sugar and salt. Whisk together. Add the melted butter and stir to completely incorporate. Pour into the pan and using your fingers press evenly in the bottom of the pan. Bake for 10 minutes. Remove to cool and turn the heat down to 325.
For Filling: subheading: For Filling:
In a medium bowl, add the softened cream cheese  and sugar and beat on medium with a hand held mixer until smooth and the sugar is well incorporated. Add the eggs and vanilla along with the peppermint, if using. Beat on low until the eggs are just mixed in. Do not over beat. Stir in by hand the mini chocolate chips if using.
Pour filling onto the crust (it doesn't have to be completely cooled) and smooth so the top is even. Bake at 325 for 25 to 28 minutes or until edges are just beginning to brown and center is still slightly jiggly.
Cool to room temperature and place in refrigerator and chill completely or overnight.
Ganache: subheading: Ganache:
In a small pan heat the ½ c. whipped cream over low heat until hot, but do not let it boil. Place the 1 c. chocolate chips in a medium bowl and pour the hot whipping cream over them. Let it sit, without touching it for 4 to 5 minutes. Then briskly whisk, until smooth and dark.
Remove the Cheesecake from the refrigerator and pour the ganache over the top, smoothing it with a knife. Let it sit on the counter for 10 to 15 minutes before placing back into the refrigerator, so that the chocolate will stay shiny.
When the ganache is set and chilled, remove the cake from the refrigerator and using the over hanging paper as handles, lift the cake out of the pan and place onto a cutting board. Using a long sharp knife, cut into 16 squares, wiping the blade with paper towels between every cut. Place on plate or serving tray and return to the refrigerator.
Toppings: subheading: Toppings:
1 to 4 hours before serving - To a medium bowl, add the ½ c. whipping cream, vanilla and powdered sugar. With your mixer, beat the cream until stiff peaks form.
Load the whipped cream into a pastry bag with a large star tip or into a large zip lock bag and then cut off one corner. Pipe the whipped cream onto the center of each cheesecake square.
Sprinkle either mini chips or crushed peppermints over the whipped cream. Refrigerate until ready to serve.

If you put the crushed peppermints on the whipped cream too early (like the night before) they may melt somewhat onto the whipped cream.  If you put the crushed peppermints on the whipped cream too early (like the night before) they may melt somewhat onto the whipped cream.
Recipe can be doubled and baked in a 9 x 12 pan, giving you 24 slightly larger squares.  Recipe can be doubled and baked in a 9 x 12 pan, giving you 24 slightly larger squares.