Brush a 24-cm (~9-inch) cake mold with melted butter and cover the mold with oven-safe baking paper.
Add almond flour, butter, powdered cocoa to a food processor. Gradually add the sweetener, cinnamon, and nutmeg in. Mix until you obtain a homogeneous consistency.
Transfer this mixture to a cake mold and spread it uniformly and press firmly to form a crust. Cover the springform and place into a fridge for about 30 minutes.
In the meantime, melt the chocolate in a microwave or a double boiler known as the “Bain-Marie”.
With an electric blender, whip the sweetener and eggs until you obtain a light and creamy consistency. Add the cheese cream in and whip until it combines well.
Add melted chocolate, vanilla essence and butter in and mix very well.
Pour the filling in the cheesecake springform with almond flour crust that we prepared earlier. Smooth the batter out well.
Take this to the preheated 160°C (320F) oven. Bake for about 1 hour or until the cheesecake feels firm in the center. Turn off the oven and leave the cheesecake in the oven with the door half open for about 2 hours, or until it has cooled down completely. This step will prevent the cheesecake from cracking.
Once it's cool down, take it to the fridge to chill for 2 hours, then unmold.
Add butter and chocolate in a bowl then melt it using the microwave oven. After 5 seconds, remove and stir using a small spoon then put back in the microwave. Repeat this procedure until the entire chocolate is melted. Do not microwave more than 8 seconds because of the risk that the chocolate might get burnt around the edges of the bowl.
Once the chocolate and butter are melted, add the sweetener in and mix well.
Once the cheesecake is ready, remove from the fridge. Spread this chocolate mixture on top of the cake then sprinkle cocoa powder on. Slice and serve.