Add the almond flour, cocoa powder, and sweetener to a small mixing bowl and stir well to combine.

Pour the melted butter over the top and stir to combine.

Press the crust mixture into a greased 10-inch springform pan.

Preheat the oven to 325 degrees.

Add the cream cheese and sweetener to a mixing bowl and beat on medium speed with an electric mixer until smooth and creamy.

Beat in the sour cream and vanilla.

Add the eggs one at a time, mixing until each one is just incorporated.

Mix in the melted chocolate and cocoa powder until the mixture is combined and creamy, being careful not to overmix the batter to avoid adding too much air to the cheesecake batter.

Pour the batter into the springform pan and smooth the top.

Place a 9x13 baking filled with 2 inches of water on the bottom rack of your oven. Place the cheesecake directly over the pan of water on the middle rack.

Bake for 1 hour or until the center is just slightly jiggly.

Turn off the oven and crack the door. Let the cheesecake cool for 1 hour before removing to the counter to cool completely.

Once the cheesecake is cool, heat the heavy cream in the microwave or on the stove until hot, but not boiling.

Pour the hot cream over the chocolate chips and whisk well until the chocolate has melted. Let sit for a few minutes to thicken up.

Pour the chocolate ganache over the cheesecake and use an offset spatula to spread it over the top and let it drip down the sides.

Place the chocolate bar in the refrigerator for 20 minutes before starting to make it easier to work with.

Use a vegetable peeler to peel strips from the side of the chocolate bar to make shavings.

Sprinkle the shavings over the top the of the cheesecake.

Refrigerate the cheesecake for at least 4 hours before serving to let it firm up completely.