For the Chewy Chocolate Crust

• Line a loaf pan with parchment paper, leaving an overhang.
• Melt the butter and set aside.
• Stir the espresso powder into the hot water until it dissolves, set aside.
• In a medium bowl, whisk together the almond flour, cocoa powder, and dark brown sugar.
• Fold in the melted butter and espresso.
• Press the dough into the prepared pan and chill in the fridge while you make the cheesecake filling.

For the Almond Butter Cheesecake Filling. 

• In a medium sized mixing bowl, cream the cream cheese and sugar with a hand mixer until smooth, about 3 minutes, scraping down the sides of the bowl as needed.
• Add the almond butter and mix until combined. 
• In a separate bowl, whisk the heavy cream, vanilla, and salt until stiff peaks form.
• Fold the whipped cream into the almond butter mixture 1/2 at a time until combined, careful not to deflate the whipped cream.
• Pour the cheesecake mixture onto the chocolate crust and spread evenly. Chill at least 3 hours up to overnight.

For the Chocolate Crust

• About 15 minutes before you’re ready to serve, melt the chocolate and coconut oil by microwaving in 20 second intervals. 
• Pour over the cheesecake filling and then freeze until set, about 5 minutes.
• Slice and serve.