1. Prepare the Crust:

• Preheat your oven to 325°F (163°C) and grease an 8-inch springform pan.
• In a bowl, combine almond flour, powdered sweetener, and melted butter. Mix until the mixture becomes crumbly.
• Press the mixture evenly into the bottom of the prepared pan.

2. Bake the Crust:

• Bake the crust for 10 minutes, then remove from the oven and let it cool completely.

3. Make the Cheesecake Filling:

• In a large bowl, beat the cream cheese and powdered sweetener until smooth.
• Add the eggs, one at a time, mixing well after each addition.
• Stir in sour cream, vanilla extract, and dissolved coffee until well combined.

4. Assemble and Bake:

• Pour the cheesecake batter over the cooled crust and smooth the top.
• Bake for 40-45 minutes, or until the center is set but slightly jiggly.
• Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.

5. Chill the Cheesecake:

• Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow it to firm up.

6. Prepare the Topping (Optional):

• For the topping, whip the heavy whipping cream with powdered sweetener and vanilla extract until soft peaks form.
• Spread the whipped cream over the cheesecake and dust with unsweetened cocoa powder for an extra touch of flavor.