Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour and melted butter until well blended. Press this mixture evenly into the bottom of a springform pan. Bake for 10-12 minutes or until slightly golden and firm to the touch.

Once your crust has baked, allow it to cool completely at room temperature. You can speed up the cooling process by placing the crust in the refrigerator for about 15 minutes.

In a microwave-safe bowl, gently melt the extra dark chocolate in short bursts of 15-20 seconds, stirring in between until fully melted and smooth. Brush a thin layer of this chocolate over the cooled crust.

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add in heavy whipping cream, sugar-free sweetener, and cocoa powder, mixing until velvety.

Carefully pour the creamy filling into the prepared crust, using a spatula to spread it evenly. Give it a gentle shake to ensure the filling settles.

Cover your cheesecake with plastic wrap and refrigerate for at least 2 hours, or until set. For a firmer consistency, chill it overnight.

Before serving, heat a small amount of chocolate to drizzle over the top. Add chocolate shavings or a dollop of sugar-free whipped cream.