Make crust: preheat the oven to 350 degrees. Combine all the crust ingredients in a small mixing bowl using a spatula.
Divide the crust mixture amongst two 4-inch tart pans and mold to the pan using your hands or the spatula. Push the crust mixture up the sides of the pan.
Poke holes in the crust using a fork and bake for 10-12 minutes, until the edges have slightly browned.
Allow to cool while you make the filling.
Make the filling: heat the cream in a bottom heavy pot over medium heat.
While the cream is heating, finely chop the chocolate.
Once the cream has heated through pour it into a narrow jar (that will fit an immersion blender) or a large measuring cup.
Add the chopped bakers chocolate and blend with the immersion blender.
Add the cream cheese, egg, erythritol, and stevia and blend until smooth.
Turn the oven down to 325 degrees.
Divide the filling mixture between the two crusts and bake for another 15 minutes.
Allow to rest for 30 minutes and then refrigerate for 1-2 hours to fully set.
Before serving, let it rest on the counter for 10 minutes.