In a large bowl, combine the almond flour, melted coconut oil, 1/3 cup powdered sweetener, and 4 tablespoons cocoa powder. Stir until the mixture looks like damp sand and clumps lightly when pressed.

If the crust mixture looks very shiny or greasy, mix in 1 additional tablespoon cocoa powder until it looks crumbly and pressable.

Press the crust mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan, using the bottom of a glass or measuring cup to compact it well.

Place the pan in the refrigerator to chill for 10 minutes while you make the filling.

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

Add the vanilla bean paste, cooled melted dark chocolate, and heavy whipping cream to the cream cheese mixture.

Beat on medium speed for 1 to 2 minutes, until the filling is smooth, thick, and creamy.

Pour the chocolate cheesecake filling into the chilled crust and smooth the top with a spatula, spreading it evenly to the edges.

Refrigerate the cheesecake for at least 4 hours, or until fully set and firm enough to slice.

Before serving, run a thin knife around the inside edge of the pan, release the springform ring, and garnish the top with chopped chocolate or fresh berries if desired.

Slice with a sharp knife, wiping the blade between cuts, and serve chilled.