Preheat oven to 350. Wrap the outside of an 8-inch springform pan with two layers of foil. Spray the inside with cooking spray.
Combine all the crust ingredients in the food processor. Process until it comes together in a smooth dough.
Press the dough into the bottom of the prepared pan. Bake for 10 minutes.
Cheesecake Filling
Melt ½ cup each dark chocolate and mint chips together in one bowl. Microwave at 30 second increments, stirring after each until they are 75% melted. Let it sit for a few minutes and stir until the rest melts Set aside.
Combine the other filling ingredients in the food processor. Process until smooth. Pour ½ into the par-baked crust.
Mix the melted chocolate chips into the remaining filling. Drop spoonfuls on top of the plain filling. Swirl together, gently lifting up the plain filling as needed.
Add an inch of hot water to a large rimmed pan to create a water bath. Place the cheesecake into the pan carefully to avoid getting water in it.
Reduce oven temperature to 325. Bake for 70 minutes or until the center only jiggles slightly. It will jiggle but will continue to set as it cools.
Optional Topping
Melt the remaining chocolate chips in two small bowls. Layer them on a piece of waxed paper or parchment. Cool until firm. Chop into small pieces and use to top the cheesecake.
Notes
Nutrition: This recipe has 12 servings. There are 4 NET carbs per serving.Notes on Sweeteners: