In a mixing bowl, combine almond flour, finely ground hazelnuts, melted butter, and powdered sweetener. Mix until the texture resembles slightly moist crumbs. Transfer the mixture into a lined or greased springform pan and press it down firmly using the back of a spoon or your hands. Make sure the crust is evenly packed and smooth across the base so it holds together properly after baking.

Preheat your oven to 180°C (350°F). Place the crust in the oven and bake for about 8–10 minutes until it becomes lightly golden and fragrant. This step helps set the base and prevents it from becoming soggy later. Once done, remove it from the oven and let it cool slightly while you prepare the filling.

In a large bowl, add softened cream cheese and beat it until completely smooth and creamy with no lumps. Add the powdered sweetener and mix again until fully combined. Then add the eggs one at a time, mixing gently after each addition. Pour in the heavy cream, vanilla extract, and prepared espresso, and mix until the batter becomes silky and smooth. Avoid overmixing to prevent too much air from getting into the batter.

Pour the prepared cheesecake filling over the pre-baked crust. Use a spatula to spread it evenly and smooth out the top. Place the pan back into the oven and bake at 160°C (320°F) for 40–45 minutes. The edges should be set while the center remains slightly jiggly—this ensures a creamy texture after chilling.

Turn off the oven and leave the cheesecake inside with the door slightly open for about 30 minutes. This gradual cooling process helps prevent cracks from forming on the surface. After that, remove it from the oven and let it cool completely at room temperature.

In a separate bowl, prepare the chocolate layer by combining melted sugar-free chocolate, heavy cream, and hazelnut butter. Stir until smooth and glossy. Once the cheesecake has cooled, gently spread this chocolate mixture evenly over the top, creating a smooth and rich layer.

Place the cheesecake in the refrigerator and let it chill for at least 4 hours, but preferably overnight. This allows the cheesecake to fully set and develop its creamy, firm texture.

Once chilled, carefully remove the cheesecake from the pan. Use a sharp knife to slice into clean portions, wiping the blade between cuts for neat slices. Serve chilled and enjoy the rich, creamy, and perfectly balanced flavors.