Prepare a large pie/flan/quiche dish by rubbing butter on the bottom and sides, then lining the base with baking paper.
Mix the sweetener, softened butter and vanilla until smooth.
Add the egg, almonds, coconut flour, salt and cinnamon and mix until it is the consistency of smooth peanut butter.
Smooth the mixture into the prepared baking dish.
Bake at 180C / 350 F for 10 minutes until just starting to go golden.
While the base is cooking, place the cream cheese, eggs, vanilla, sweetener and cinnamon into a bowl and blend until smooth and lump free.
Pour onto the baked base, then return to the oven and bake at 180C/350F for another 20 minutes.
Allow to cool completely before refrigerating.
Place the cream into a saucepan and gently heat until hot but NOT boiling.
Add the chocolate (broken into pieces) and mix. The warm cream will be hot enough to melt the chocolate. Continue to stir until thick and glossy.
Pour over the cold cheesecake and refrigerate until the ganache is set.
TOP TIP :: The majority of the carbs come from the chocolate ganache. To reduce the carbs, you can use less ganache (this recipe makes a LOT) and/or use higher cacao chocolate. My calculations were using 85% cacao chocolate.