Preheat the oven to 350 degrees. Place a sheet of parchment paper underneath a 6″ round baking pan and trace the perimeter. You can optionally use a small springform pan if you have that available.

Cut the traced circle leaving two long strips of parchment extending from the circle (creating handles).

Cut two long rectangular strips of parchment paper (long enough to cover half the perimeter of the pan.

Line the pan with parchment paper; place the circular shape in the bottom and the two rectangular pieces on the sides. Grease with coconut oil.

Melt chocolate for crust by microwaving in 30 second increments, stirring in between. Add melted butter.

Combine sweetener and flour with the chocolate mixture.

Once crust is fully combined, press into the greased pan. Bake at 350 degrees for 10 minutes. Cool for another 10 minutes before topping with cheesecake filling.

Pour Chocolate Peanut Butter Keto Chow into the batter.

Beat until smooth (add a couple more tablespoons of almond milk if mixture is too thick).

Pour cheesecake batter over crust and smooth with a spatula.

Drizzle melted chocolate onto cheesecake and swirl using a skewer or knife.

Place pan in a water bath (oven safe pan 1/2 full) and bake for 30 minutes at 350 degrees. After a half hour, decrease the heat to 200 degrees and bake for an additional hour.

Cool in fridge for 2-24 hours. Remove from pan by lifting parchment handles.

Peel away parchment and decorate.

Combine cream, Chocolate Keto Chow, and sweetener.

Blend or whip until stiff.

Pipe cream onto cheesecake in desired pattern.

Cut into 6 slices and serve.