Preheat the oven to 320F/160C and line a 9×9-inch square pan with parchment paper.
Make The Crust. Mix the almond flour, sweetener, cocoa powder, and salt in a large bowl. Then add the melted butter and vanilla extract. Mix until you have a sandy mixture. Press the crust evenly into the bottom of the pan and bake for 15 minutes.
Make The Chocolate Pudding. Mix the gelatin powder with 1/4 cup of heavy cream and set aside for a few minutes. Add the remaining heavy cream, sweetener, cocoa powder, and salt to a saucepan over medium-low heat. Stir constantly for 5 minutes until bubbles start forming near the edges. Remove from the heat and mix the vanilla extract and gelatin powder until well combined. Allow to rest for a few minutes at room temperature, then refrigerate for at least 30 minutes until completely chilled.
Make The Cheesecake Layer. Mix the cream cheese and sweetener until creamy. Then add the cream and mix until smooth. Spread the cheesecake filling over the cooled crust and refrigerate.
Make The Whipped Cream Topping. Mix the cream, sweetener, and vanilla extract until stiff peaks form. Remove the crust from the fridge, and spread the chocolate pudding over the cheesecake layer. Top with whipped cream, sprinkle with chocolate shavings, and refrigerate for at least one hour. Enjoy.