Preheat the oven to 350 degrees F.

Mix almond flour, crushed pecans, butter, cocoa powder and monkfruit sweetener. Press onto the bottom of a parchment paper-lined 9-inch springform pan.

Beat cream cheese and monkfruit sweetener with an electric mixture until well combined. Add sour cream, vanilla, cocoa powder and espresso powder mix well.

Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

Bake 1 hour to 1 hour 10 min. or until center is almost set. Run a knife around the rim of pan to loosen cake; cool before removing rim.

Refrigerate cheesecake 4 hours.

To make the ganache combine the finely chopped chocolate with piping hot heavy cream. Stir well until smooth. Pour over the cheesecake and chill overnight.