Add the Sugar-Free Chocolate (100 gram), Almond Flour (100 gram), and Unsweetened Shredded Coconut (100 gram) to a bowl. Mix until combined.
Add Unsalted Butter (30 gram) and Powdered Stevia (1 tablespoon) and stir until you have a mixture that sticks together but isn’t too wet. Place the base crumb into a round cake tin lined with baking paper, press it down firmly and place the base into the fridge.
Into a stand mixer, add in the Cream Cheese (225 gram), Powdered Stevia (100 gram) and Vanilla Essence (1 teaspoon). Mix on low until everything is combined.
Next. add in the Unsweetened Cocoa Powder (2 tablespoon). Mix that well and then add in the Heavy Cream (155 gram). Beat that into the mix until everything becomes creamy.
While the mixture is beating, melt down the Sugar-Free Chocolate (200 gram) in the microwave until melted and then add to the cheesecake mix. Mix well until you have a chocolate mousse type texture. iI should be light and fluffy.
Place the cheesecake mix onto the base prepared before and smooth out the top. Tap the tin on a flat surface several times to remove any air pockets. Place into the fridge for at least 4-6 hours or preferably overnight.
Once removed, cut with a warm knife and serve.