Grasshopper Cheese Cake

I didn't have the right sugar to do this for Christmas, so I haven't made it yet.  But I'll be making it soon.

Chocolate layer:
3 sugar free dark choc. bars (about 1.5 oz each)
1/4 c. cream
1 1/2 c. almond flour
1/4 c. vanilla whey protein powder
1/4 c. butter, melted

Grasshopper filling:
3 packages cream cheese, softened  (I use light)
3/4 c. Ideal Sweetener (or Splenda)
3/4 c. sour cream (I use light)
3/4 t. peppermint extract
1 1/2 T. chocolate extract
1 or 2 drops green food coloring (optional)
4 egges

Preheat oven to 350.  Mix almond flour, protein powder and butter in a food processor.  Pulse to combine well.  Shape into spring form pan, building up around sides.  Bake for 12 to 15 minutes.  Remove from over and let cool.  Lower oven temp to 325.
To make the chocolate layer, melt the chocolate and whisk in the cream until smooth.  Spread evenly over crust and set aside.

To make the filling, use and electric mixer in a large bown to beat the cream cheese until smooth.  Beat in the sweetener and the sour cream and mix well.  Beat in the peppermint and chocolate extracts, food coloring and eggs (one by one), beating until very smooth and creamy.  Pour the mixture into the chocolate coated crust.  Place the cake in the oven and place a pie pan of water onthe over rack below it or on the oven floor.  Bake for 1 hour.  Cool in the pan on a wire rack.  Chill well before serving.