To make the crust. melt 4 tbsp of butter and combine with almond flour, cocoa powder, cinnamon and Stevia. Mix well.
Press the crust dough into a 9-inch springform pan and bake in the oven for about 15 minutes or until the crust is solid and darker.
While the crust is baking, begin making your cheesecake filling! Beat cream cheese and erythritol with an electric hand mixer until smooth.
Add in sour cream, vanilla extract, salt and 2 eggs and beat with the mixer until creamy.
Melt 3 oz. of unsweetened baker’s chocolate in a double boiler or just in a small pan, on low heat, stirring constantly.
Pour the chocolate and 1 tbsp of cocoa powder into your cream cheese mixture. Stir with a spoon/rubber spatula to combine the chocolate and cream cheese mixture.
Now pour your cheesecake batter into the springform pan on top of your crisp almond flour crust.
Bake in the oven for 50-60 minutes or until the top of the cheesecake is set and darker, but jiggly underneath.
Let the cheesecake cool to room temperature and then refrigerate overnight (ideally). Even a few hours of refrigeration is better than none. This will help the cheesecake “densify”!
When the cake has chilled, run a plastic knife along the edges of the springform pan to loosen any cake that has stuck to the pan. Undo the buckle and remove the pan’s edges.
Slice and serve with some whipped cream and a square of dark chocolate. Enjoy!