Preheat oven to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in melted butter until well combined.

Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F.

In a medium saucepan over low heat, melt dark chocolate with butter, stirring until smooth. Set aside to let cool.

In a large bowl, beat cream cheese until smooth. Beat in sweeteners and vanilla extract, then beat in eggs one at a time, scraping down beaters and sides of bowl as needed.

Beat in cocoa powder and heavy cream until well combined, then beat in melted chocolate until mixture is completely smooth.

Brush sides of springform pan with melted butter, taking care not to disturb the crust. Pour filling into pan and gently shake from side to side to even out. Bake 55 to 60 minutes, or until filling is mostly set but still jiggles just a little in the center.

Remove and let cool 10 minutes, then run a sharp knife around the inside of the pan to loosen. Let cool completely. Once cool, remove sides, cover tightly in plastic wrap and refrigerate at least 3 hours.

In a medium saucepan over medium heat, combine cream and sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.

Pour over the top of the chilled cheesecake, allowing some to drip down the sides. Chill until set.

Add the raspberries, swerve, lemon juice and water to a sauce pan and cook over medium heat for 8-10 minutes. The berries will break down and the sauce will thicken as it cooks. At this point, you can either strain the seeds out, puree in the food processor or leave it chunky.

Allow to cool before serving. If you prefer a smooth sauce, you can blend it in a food processor, until you get your desired consistency.