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PdfUsing a hand mixer, mix together the cream cheese, sour cream, heavy cream, and sweetener.
Spoon some of the filling into cupcake molds and place in the freezer for 1 to 2 hours.
While the mixture is setting in the freezer, melt the unsweetened baking chocolate over a double boiler. Slowly add the heavy cream to the chocolate and mix until thoroughly combined.
Lastly add a splash of water and mix until you get a thick liquid-like consistency.
Pour the ganache over the top of the frozen cheesecakes and serve.