Cheesecake Filling: In a mixer, beat softened cream cheese with cocoa powder, and sweetener until creamy. Scrape down the sides of the bowl. Place chocolate chips and cream together in a glass measuring cup. Microwave for 30 second intervals until chocolate chips are melted. Add to cream cheese mixture while mixer is running on low speed. Mix well. Add Greek Yogurt and 1 egg. Mix well. Add additional eggs 1 at a time, mixing after each one until all have been added. Scrape sides of mixer bowl after each addition. Pour the cheesecake batter over the chocolate crust. Place a pan with a rack on the oven rack. Add water to fill the pan. Place the cheesecake directly on the pan in the rack. Bake 40 minutes. Turn the oven off and allow the cheesecake to cool in the oven. Remove to fridge.
Chocolate Whipped Cream: whip cream until soft peaks form. Add cocoa powder, stevia, vanilla, and xanthan gum. Whip a few seconds more. Pipe rosettes around the cheesecake. Serves 12.