Pumpkin Cheesecake Bars

Bottom layer:
1. Preheat oven to 350 degrees.

1. Combine almond flour, baking powder, cocoa powder and mix well.m (If using granulated sweetener add this to your dry ingredients)

2. Melt butter and measure out 4 tbsp pumpkin. Combine and add the sweetener now if using liquid.

3. Combine dry and wet ingredients and add the egg and egg yolk.

4. Mix well and the fold in the sugar free chocolate chips.

5. Bake in a 9 x 6 baking pan (8x8 would be fine) for 15 mins and let cool about 20 mins.

6. Reduce oven temperature to 300 degrees.

Pumpkin Filling:
1. Soften cream cheese and add 3/4 cup pumpkin puree and sweetener. ( I like to taste at this point before I put the egg in to make sure it's sweet enough.)

2. Add in egg and mix well with an electric mixer.

Cream cheese filling:
1. Soften 8 ounces cream cheese and add heavy cream, vanilla and sweetener.

2. Add in the egg and mix well with an electric mixer.

3. Fold in shaved chocolate.

Assembly
1. Pour pumpkin filling over the cake layer.

2. Pour cream cheese filling into the middle of the pan and swirl with a butter knife.

3. Bake at 300 degrees for 40 mins.

4. Let cool at least 3 hours and slice into 15 bars.

5. Melt 3 sugar free chocolates and add 1/4 tsp coconut oil to make a chocolate drizzle for the top. I like to do this on a baking sheet lined with wax paper.

6. Let chocolate harden (about 5 mins in the freezer) and store in tupperware container.