Preheat the oven to 375F.

To make the base, combine the melted butter and almond flour together in a bowl. Press the mixture into the base of a greased 9" springform pan.

Bake for 10 minutes, then let cool.

To make the chocolate layer, add the low carb chocolate to a bowl and microwave for a minute. Stir, then cook in 30 second bursts until completely melted. Stir in some heavy cream.

Pour the chocolate mixture over the base and let set.

Preheat the oven to 325F.

For the cheesecake layer, beat the softened cream cheese in a stand mixer together with the sour cream, peppermint extract, and sweetener.

Add the green food dye and mix until the desired color has been reached. Then slowly add in some beaten eggs and continue beating until smooth. Pour the mixture on top of the chocolate, and smooth over.

Bake for about 40 minutes (or until the center has set), rotating half way through the cooking time.

Let the cheesecake cool completely and then store in the fridge until required.

When you are ready to serve, release it from the springform pan and transfer to a serving board or plate. Grate some more low carb chocolate over the top using a Microplane grater or similar.

Cut into 12 slices, garnish with mint, and serve!