Preheat your oven to 180°C (350°F) so it’s fully heated before baking. Lightly grease an 8-inch springform pan or line the base with parchment paper to ensure the cheesecake releases easily after chilling.

In a mixing bowl, combine the almond flour, cocoa powder, powdered sweetener, and melted butter. Mix thoroughly using a spoon or your hands until the texture becomes evenly crumbly and slightly moist, similar to wet sand. This consistency helps the crust hold together when pressed.

Transfer the crust mixture into the prepared pan and press it down firmly using the back of a spoon or the bottom of a glass. Make sure the layer is even and compact, especially around the edges, so it doesn’t crumble after baking.

Place the pan in the preheated oven and bake the crust for about 10 minutes. This step helps set the base and enhances the chocolate flavor. Once done, remove it from the oven and let it cool slightly while you prepare the filling.

In a large bowl, add the softened cream cheese and powdered sweetener. Using a hand mixer or whisk, beat the mixture until it becomes completely smooth, creamy, and free of lumps. This step is key for achieving a silky cheesecake texture.

Add the eggs one at a time, mixing gently after each addition. Avoid overmixing at this stage—just blend until each egg is incorporated. Overmixing can introduce too much air, which may cause cracks during baking.

Pour in the heavy cream, vanilla extract, and cocoa powder. Mix gently until everything is fully combined and the batter looks smooth, rich, and chocolatey. Scrape down the sides of the bowl to ensure even mixing.

Carefully pour the cheesecake filling over the slightly cooled crust. Use a spatula to spread it evenly and smooth out the top so it bakes uniformly.

Place the cheesecake in the oven and bake for 40–45 minutes. The edges should look set, while the center should still have a slight jiggle when you gently shake the pan. This indicates a perfectly creamy texture once chilled.

Turn off the oven and slightly open the door, allowing the cheesecake to cool gradually inside for about 30–45 minutes. This slow cooling helps prevent cracks from forming on the surface.

Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4–6 hours, preferably overnight, so it sets fully and develops the best texture.

While the cheesecake is chilling, prepare the cherry topping by adding the cherries, sweetener, and lemon juice to a saucepan over medium heat. Cook for about 5–7 minutes, stirring occasionally, until the cherries soften and release their juices.

Sprinkle in the xanthan gum gradually while stirring continuously to avoid clumps. Continue cooking for another 1–2 minutes until the mixture thickens into a glossy, syrup-like consistency. Remove from heat and let it cool completely.

Once the cheesecake is fully chilled, gently spread the cooled cherry topping evenly over the surface. Slice using a sharp knife (wiped clean between cuts for neat slices) and serve chilled for the best flavor and texture.