Boil water with coffee and 2/3 Stevia. Turn off heat, add gelatin stirring occasionally till it dissolves. Set aside to cool.

Whip cream cheese, heavy cream and the coffee concoction till fluffy and smooth. Refrigerate for half hour, churning the batter every ten minutes.

Preheat oven at 150° C. Pulse almonds in the blender with cocoa powder, butter and remaining Stevia. Add as base to round baking and pat it tight. Bake for 10 minutes.

Pour the cheese batter over the base, garnish with toppings of your choice and let it set for 5-6 hours in the fridge.

Serve with love and whipped cream.