Pulse the ingredients for the brownie batter crust in a food processor until large crumbs form. Press into the bottom of an 8-inch springform pan.
Put the cold water in a small bowl. Sprinkle the gelatin on top of the cold water. Let sit for 5 minutes. Add the hot water and stir until dissolved.
Add the remaining filling ingredients to the food processor. Process until smooth. Add the softened gelatin. Pulse until smooth. Pour on top of the prepared crust.
Refrigerate for at least one hour before adding the ganache.
Heat the cream to just before the boiling point. Pour over the chocolate. Stir until it is smooth. Pour over the chilled cheesecake and spread to cover the top.
Chill for at least 2 hours or until firm enough to unmold.
Nutrition: This cheesecake has 16 slices. There are 4.4 NET carbs per serving.Storage: Store in the fridge for up to one week. Freezing: This freezes really well! Make sure to wrap tightly in plastic wrap before freezing.Notes on Sweeteners: