Grease and line a spring form cake tin with parchment paper.
In a bowl, mix the butter and erythritl and blend well.
Add the eggs and combine until smooth.
Add the dry ingredients to the wet mixture and whisk until smooth.
Melt the chocolate in either a bowl over simmering water, or zap it in the microwave.
Add the melted chocolate to the brownie mixture and stir well.
Spoon the brownie mixture into the cake tin and smooth over evenly with a spoon. Put aside.
Blend the cream cheese, eggs, erythritol and vanilla until smooth. You may want to use a hand blender for this. Or just work out that upper forearm!
Gently spoon the cheesecake mixture on top of the brownie mixture and smooth out evenly.
Place the raspberries in a bowl.
Add the erythritol and blend until smooth.
Spoon the raspberry mixture over the cheesecake and with a knife, swirl the mixture into the cheesecake. Be as creative as you like with the swirling!
Bake for 40 minutes until firm with a slight wobble in the middle.
Cool in the tin, then leave to set in the fridge for a couple of hours.
Slice, eat and enjoy!
Makes 10 slicesThe net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.