• Preheat the oven to 350 degrees.
• To make the chocolate crust: combine the melted butter, almond flour, keto friendly sweetener and cocoa powder. Press the dough into the bottom of a silicone muffin pan (or paper lined muffin pan)
• Pre-bake the crust for 7 minutes and allow the crust to cool COMPLETELY.
• In a stand mixer or hand mixer combine the cream cheese, eggs, sweetener, cocoa powder and vanilla until things are just barely incorporated.
• Add the melted bakers chocolate and the heavy cream. Mix until completely smooth, mixture will be light and airy.
• Spoon onto the cooled crust.
• Bake 15-18 minutes until the cheescake has set. Remove from oven and allow the cheesecakes to cool competely.

For the Chocolate Covered Strawberries:

• Slice the strawberries in half; they will sit cut side down on the cheesecake. Melt the Lily's Sugar Free Chocolate Chips and carefully dip the strawberry slices in the chocolate and allow to cool on a silicone baking sheet or wax paper.
• Assemble: Top each cheesecake with whipped cream and a chocolate covered strawberry. Drizzle with any additional melted chocolate if desired.