Once food processor has been cleaned from the base ingredients, add the cream cheese, 3 eggs, and 1 egg yolk leftover from the base. Blitz to combine.
Add the cocoa powder, granulated stevia, vanilla bean paste and ground chilli powder. Blitz to combine.
Once base is at room temperature, add the filling mix.
Cheesecake will be baked in a water bath, so get a large heavy baking tray that will fit the cheesecake dish.
Wrap foil around the bottom of the cheesecake dish and squish the foil into the sides around the dish. With foil in place, lift the cheesecake gently into the baking tray. (note: do not cover the cheesecake with foil, just the bottom and ½ way up the sides)
Add boiling water to the baking tray so that it comes upto about ⅓ of the cheesecake dish.
Put the baking tray with the cheesecake in the water bath into the oven and bake for 45 minutes at 120 degrees C/250 farenheit (fan forced).
After 45 minutes, turn the oven off and remove cheesecake. Lift out the baking tray, water will still be in the base. (note: when you remove the cheesecake from the oven it will not be firm all the way through. It will further set as it cools to room temperature and in the fridge)
Leave cheesecake in the baking tray to cool to room temperature. Do not put into the fridge straight away, otherwise it will crack. Usually it is about 1 to 2 hours to bring it to room temp. Place a tea towel over the baking dish, making sure not to touch the cheesecake. This ensures no nasties will get to it whilst it is cooling.
Once cheesecake is at room temperature, remove from baking tray, cover with foil and refrigerate overnight or for minimum 8 hours before eating.
Optional: Finely grate over some sugar free chocolate.
Cheesecake will keep covered in the fridge for 4 or 5 days. Best served with fresh raspberries and a dollop of double cream.