Lightly grease a 9-inch springform pan. In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and a pinch of salt. Stir in the melted butter until combined. Press mixture into the bottom of the prepared pan and stand berry slices around the edge.

In a medium saucepan, combine chopped strawberries with 2 tablespoons of water over medium heat, bringing to a gentle boil. Reduce heat and simmer for about 5 minutes until softened, then puree.

In a small bowl, combine remaining 1/4 cup of water with the gelatin and let sit until thickened. Mix gelatin with strawberry puree until dissolved.

In a large bowl, whip heavy cream with vanilla until fluffy. In another bowl, beat cream cheese until smooth, then add sweetener and fold in strawberry puree. Fold whipped cream into the cream cheese mixture until combined.

Spread filling over the crust and refrigerate for at least 3 hours to firm up.

In a small saucepan, heat heavy cream until simmering. Remove from heat and add chopped chocolate; let sit until melted and smooth. Stir in sweeteners and vanilla extract.

Dip whole strawberries into ganache and chill on a waxed paper-lined plate.

Pour remaining ganache over the cheesecake and garnish with chocolate-covered strawberries.

Serve chilled, garnished with cocoa powder or extra chocolate drizzle and optionally with whipped cream.