• Preheat the oven to 350*. Grease 9” springform pan (lined with parchment paper if you wish). I use coconut oil cooking spray and parchment paper on the bottom of the round pan for a clean finish.

For the crust..

• Melt butter in microwave in 20 second increments just until melted. Set aside. Mix together the coconut flour, cocoa powder and Lakanto Monkfruit...fluffing together with a fork. Pour melted butter over the flour mixture, making sure to scrape the butter bowl so all the butter makes it into the flour mixture. Mix together all ingredients and then pat evenly into the bottom of the springform pan. You will go slightly up the sides of the pan (about ¼ - ½ inch up the sides).
• Put crust in preheated oven for 10-12 mins. When finished pull out and let cool on counter for about 10-20 mins and then put in fridge to cool while you are making the cheesecake filling.

For the filling…

• Reduce heat to 300*. In a large bowl and with a hand mixer, beat together the softened cream cheese and the heavy cream until smooth. Add in the eggs, cocoa powder, Lakanto and vanilla. Beat all ingredients together until well combined. Side aside.
• In another bowl place chopped baking cocoa coarse chunks and butter and microwave in 20 second increments to melt together...stirring in between to combine. Once the baking cocoa is melted with the butter slowly mix in to combine with cream cheese mixture using the hand mixer until fully combined and smooth.
• Take the crust out of fridge and pour filling into the cooled crust. Smooth the top of the cheesecake with a spatula.
• Bake in 300* oven for 50 minutes. Center should be set but not hard. Every oven is a little different, so if your center jiggles too much then keep the cheesecake in oven for another 5-7 minutes and check again. Keep it in there until the center is set but not hard.
• Take out of oven and cool on wire rack. When the pan is slightly elevated (like on a cool stovetop area it gives the underside of the cheesecake a chance to cool at the same rate as the sides and top). Place the cheesecake in fridge for at least a few hours to fully set and chill.
• Once fully chilled release the cheesecake from the springform sides by taking a sharp knife and slide around the edges. Either pop open the springform pan or slide the side of the pan away from the cheesecake. At this point the cheesecake will only be sitting on the metal bottom.
• When you are ready to serve pull out of fridge and let sit out for up to 10 minutes. Slice and serve with whipped cream and raspberries.