Prepare the Crust:

1. Preheat oven to 325°F (163°C) and grease a springform pan.
2. In a bowl, mix almond flour, cocoa powder, and powdered erythritol.
3. Stir in melted butter and vanilla extract until combined.
4. Press the mixture into the bottom of the prepared pan and bake for 10 minutes.
5. Remove from oven and let cool while preparing the filling.

Prepare the Filling:

1. Melt sugar-free dark chocolate using a double boiler or microwave.
2. In a large bowl, beat cream cheese until smooth.
3. Add powdered erythritol and cocoa powder, mixing until combined.
4. Pour in melted chocolate and vanilla extract, blending well.
5. Beat in eggs one at a time until fully incorporated.
6. Pour mixture over the cooled crust and smooth the top.

Bake the Cheesecake:

1. Bake for 50-55 minutes until the center is set but slightly jiggly.
2. Turn off the oven, crack the door open slightly, and let the cheesecake cool gradually.
3. Once cooled, refrigerate for at least 4 hours or overnight.

Prepare the Topping:

1. Melt sugar-free chocolate with heavy cream to make a ganache.
2. Pour the ganache over the chilled cheesecake and spread evenly.
3. Optionally, top with whipped cream and chocolate shavings.
4. Slice and serve chilled.