Prepare the Crust by baking the entire batch of good dee's double chocolate chip cookie mis as 1 large cookie either in a greased silicon mold or you can use a spring form pan lined with parchment paper. After crust is baked cool in the fridge while you prepare the cheesecake mixture
to prepare the cheesecake mixture use a mixer to whip heavy cream until stiff peaks.In second container mix Allulose, cream cheese and marscapone until fully combined then add vanilla extract, pistashio extract, sour cream and ricotta cheese.
finally fold heavy whipped cream into cream cheese mixture until mixture is smooth and fully combined
pour cheesecake mixture into silicone mold or spring form pan on top of the cookie crust and spread out evenly filling the entire surface area.
place a piece of parchment paper on top and chill for 4-5 hours minimum or overnight.
to remove the cheesecake from the mold run a dull tipped knife around the edges of the mold. next carfully flip the cheesecake onto a plate and remove the mold.if using a spring form pan run the dull knife along the edges and then remove the side ring and remove from pan.
Smooth out the top of the cheesecake using a straight edge. To garnish the cheesecake place chocolate chips on the side of the cheesecake and use a microplane to grate the unsweetened bakers chocolat on top. Finally place strawberry halves on top of the cheesecake. befor slicing it helps to place cheesecake in the freezer for 10-15 minutes to completly firm up.