• Preheat the oven to 350°F (180°C) and line an 8×8-inch baking pan with parchment paper. Set aside.

Make the Chocolate Crust

• Melt the butter, then combine it with the almond flour, cocoa powder, and sweetener in a bowl. Mix until a soft dough forms.
• Press the mixture evenly into the prepared pan. Bake for 8–10 minutes, then let it cool completely.

Make the Cheesecake Filling

• In a large bowl, mix the cream cheese, sour cream, and egg until smooth and creamy.
• Add the powdered sweetener, cocoa powder, and vanilla extract, then mix again until fully combined and lump-free.
• Spread the filling evenly over the cooled crust and bake for about 30 minutes, or until the center is just set.
• Remove from the oven and let it cool completely.

Make the Ganache

• Heat the heavy cream until it just begins to simmer.
• Pour it over the chopped chocolate and let it sit for about 1 minute, then whisk until smooth and glossy.

Assemble and Chill

• Pour the ganache over the cooled cheesecake and spread it evenly.
• Transfer to the fridge and let it chill for at least 3 hours, or until fully set before slicing.