Crust In a 9-inch springform pan, stir together almond flour, cocoa powder and sweetener.

Add melted butter and mix until well combined.

Press firmly and evenly into the bottom of the pan.

Stand sliced berries upright around edge of crust to create a border.

Set aside.

Strawberry Cheesecake Filling In a medium saucepan over medium heat, bring strawberries and 1/4 cup water to a boil.

Reduce heat to low and cook until strawberries can be mashed with a fork, about 5 minutes.

Mash or blend berries into a puree.

In a small bowl, stir together gelatin and 2 tablespoons water.

Let sit 1 minutes.

Add to strawberry puree and stir until gelatin is completely dissolved.

Let mixture cool while continuing.

In a large bowl, beat whipping cream with vanilla until it holds soft peaks.

Set aside.

In another large bowl beat cream cheese until smooth.

Beat in sweetener until combined and then beat in berry puree.

Carefully fold in whipped cream until combined.

Spread mixture carefully over crust.

Refrigerate at least 3 hours until set.

Once set, carefully run a sharp knife around the sides of the pan to loosen (try not to disturb the berry border.

Remove sides.

Chocolate Ganache In a medium saucepan over low heat, melt butter and unsweetened chocolate together, stirring until smooth.

Stir in powdered sweetener and vanilla extract.

Let cool 5 to 10 minutes, until thickened but still pourable.

Pour over top of cake, allowing it to drip down sides.

For a fun garnish, dip a few fresh strawberries into the ganache and let set, then place on top of cake.