Start by melting 1 ¾ cups of unsweetened chocolate and 3 tablespoons of butter in a heatproof bowl over a pot of simmering water, stirring continuously until smooth.

In a separate bowl, mix 8 ounces of softened cream cheese and 3 tablespoons of monk fruit sweetener using an electric mixer until creamy.

Pour the slightly cooled chocolate mixture into the cream cheese blend and mix on low speed until just combined.

Whip 1 cup of whipped cream until soft peaks form and gently fold into the chocolate mixture.

Pour the mixture into a 9-inch springform pan, smoothing the top, and tap lightly on the counter to settle.

Cover with plastic wrap and refrigerate for at least 2 hours or until fully set.

Before serving, carefully release from the pan and top with sugar-free whipped cream, chocolate shavings, or fresh berries.