Crust

1. Lightly grease a 9-inch springform pan.
2. In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
3. Press the mixture firmly and evenly into the bottom of the prepared pan. Stand the berry slices upright around edge of the crust to create a border. Set aside.

Strawberry Cheesecake Filling

1. In a medium saucepan over medium heat, bring the chopped strawberries and 2 tablespoons of the water to a boil. Reduce the heat to low and cook until the berries can be mashed with a fork, about 5 minutes. Remove from heat and mash into a puree.
2. Place the remaining 1/4 cup water in a small bowl and sprinkle the surface with the gelatin. Let sit a few minutes to thicken. Add the gelled mixture to the strawberry puree and stir until the gelatin is completely dissolved. Set aside.
3. In a large bowl, beat the whipping cream with the vanilla until it holds soft peaks. Set aside.
4. In another large bowl beat the cream cheese until smooth. Beat in the sweetener until combined and then beat in the strawberry puree.
5. Carefully fold in the whipped cream until no streaks remain. Spread the filling over the crust. Refrigerate at least 3 hours until set.
6. Once set, carefully run a sharp knife around the sides of the pan to loosen (try not to disturb the berry border). Remove the sides.

Chocolate Ganache

1. In a small saucepan over medium heat, bring the cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt.
2. Add the sweeteners and vanilla extract and whisk until smooth. Dip a few whole strawberries into the ganache and place on a waxed paper lined dish. Refrigerate until set.
3. Pour the remaining ganache over the top of the cake, spreading to the edges and letting some drip down the sides. Place the chocolate covered strawberries on the top of the cake.
4. Refrigerate 20 minutes or so to set the chocolate.

Nutrition Facts