Lightly grease a 9-inch springform pan and set it aside.

In a large bowl, combine the almond flour, melted coconut oil, 1/3 cup powdered sweetener, and cocoa powder, stirring until the mixture looks like damp, chocolatey crumbs and holds together when pressed.

If the crust mixture looks very shiny or greasy, stir in 1 additional tablespoon cocoa powder and mix again until it looks slightly drier.

Transfer the crust mixture to the prepared pan and press it firmly into the bottom and slightly up the sides using the bottom of a measuring cup or glass to pack it tightly.

Place the crust in the refrigerator to chill for 10 minutes while you prepare the filling.

In a large mixing bowl, add the softened cream cheese and 1 cup powdered sweetener, then beat with an electric mixer on medium speed for 1–2 minutes until smooth and fluffy, scraping down the bowl as needed.

Add the vanilla bean paste, cooled melted dark chocolate, and heavy whipping cream to the bowl and beat again for 1–2 minutes until the filling is thick, smooth, and glossy with no streaks.

Pour the chocolate cheesecake filling into the chilled crust and use a spatula to spread it evenly to the edges and smooth the top.

Refrigerate the cheesecake for at least 4 hours, or until the center is firm enough to slice cleanly.

Just before serving, release the springform pan, slice the cheesecake, and garnish the top with chopped dark chocolate or fresh berries if desired.