Low Carb Chocolate Cheesecake

Line a 9-inch springform pan with parchment paper and grease the sides, then set aside. Preheat your oven to 325°F.
To make the crust, whisk together the almond flour, cocoa powder, sweetener, and shredded coconut. Add the butter and vanilla extract, then mix until crumbly.
Press the mixture into the bottom of the prepared springform pan. Bake for 15 minutes, then remove from the oven to cool.
Turn the oven temperature down to 300°F.
In a large mixing bowl, add the cream cheese and sweetener. Beat with a hand mixer until smooth and slightly fluffy.
Add the vanilla extract and one egg, then beat again until the egg is incorporated. Add the rest of the eggs in the same way.
Add the cream, cocoa powder, and melted chocolate, then beat until the mixture is smooth and properly mixed.
Pour the filling mixture over the pre-baked crust, then tap on the counter to smooth out the top. Bake for 60 to 70 minutes. The middle should still be slightly jiggly when done.
Remove the cheesecake from the oven and let it cool for 20 minutes before removing it from the springform pan.
Refrigerate the cheesecake for 2½ hours until it is completely set.