Preheat oven to 350°F. Mix the crust ingredients and press into bottom of springform pan.

In a small bowl, mix Splenda with xanthan gum. Set aside.

In a medium microwave save bowl, melt chocolate chips. Set aside.

Mix cream cheese, erythritol, cocoa, syrup and vanilla with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Add melted chocolate chips and mix completely. Blend in Splenda mixture and mix again. Then blend in sour cream and pour over crust.

Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring. Refrigerate overnight.

Make Topping:
In a medium bowl, whip egg yolks and sweeteners until smooth. Cook in the top of a double boiler, until mixture thickens. Add butter and vanilla extract and whip to incorporate. Remove from heat and stir in coconut and pecans. Cool before topping the cheesecake.

APPROXIMATE NUTRITION INFORMATION PER SLICE (MAKES 16 SLICES):
441 Calories; 39g Fat; 9g Protein; 25g Carbohydrate; 6g Dietary Fiber; 10g Sugar Alcohol; 9g Net Carbs