Preheat oven to 350°F. Mix the “crust” ingredients and then press into bottom of spring-form pan.

Mix cream cheese, natural sweetener, almond milk, extract n with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Pour over crust. I use a water bath to create a more even baking process. To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan.

Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. Use a teakettle to fill the outer pan with hot water.

Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.

CHOCOLATE COATING: Make the chocolate coating by melting coconut oil over low heat. Stir in chocolate, natural sweeteners, extracts and salt until completely melted.

Run knife around the rim of the pan to loosen cake and allow to cool before removing the spring-form pan ring. Remove the ring and pour chocolate coating over the cheesecake.

Whip the cream (or place into whipped cream canister) and sweeten to desired sweetness. Top with 1 tablespoon dollops of whipped cream along the edge of the cheesecake. I used my handy-dandy Whipped Cream Canister.

Top each dollop of whipped cream with a 1/2 inch square piece of butterfinger.

Refrigerate overnight. We cut the cheesecake into 18 pieces, which was so satisfying!