Chocolate Chip Chili Cheesecake:

Try saying that three times fast! Here's a recipe for a (not bad for ya) fabulously-tasty treat for you and your friends. There will be plenty! I'm sure you'll find it worth the effort!

Ingredients:

• 4 Cocoa Cassava Bars, left unwrapped overnight to harden, broken up.
• 4 TBSP butter, room temperature
• 1 pound cream cheese, room temperature
• ¼ cup Xylitol
• 2 tsp. vanilla extract
• 2 eggs
• 2 TBSP flour (any type flour you like, even coconut flour)
• ½ cup organic sour cream
• ¾ cup evaporated milk
• 2 small chocolate or "chili chocolate" bars (broken into small pieces)

Crust:

• Put Cocoa Cassava Bars in zippered plastic bag, remove most air and seal.
• Crush bars with rolling pin almost to crumbs. Place crumbs in mixing bowl.
• Add butter to Cocoa Cassava crumbs and mash together well.
• Spread crumb mixture onto bottom of 9" round, Springform pan.
• Pat mixture down into pan bottom, until even and firm. Set aside.

Cream Cheese Filling:

• In bowl, place cream cheese, Xylitol and vanilla extract.
• Blend well (use mixer or emulsion blender)
• Add eggs, flour. Blend again.
• Add sour cream and evaporated milk.
• Blend thoroughly, scraping down sides of bowl.

Assemble Cake, Sprinkle Topping, Bake:

• Pour filling mixture over chocolate crumb crust.
• Break up chocolate bars, while still in wrapper, using rolling pin.
• Sprinkle chocolate bits evenly over cream cheese filling.
• Bake in oven preheated to 350° F for 25 min.
• Remove cake, cover loosely with foil.
• Return to oven for 30-40 min (usually 35 min)
• Remove from oven. Cool in fridge 4-5 hours. Do not cool at room temp.
• Serve. ENJOY!!!