In a small bowl, combine the almond flour, cocoa, and sweetener.
Add melted butter, then divide between eight 4 ounce jars or dessert cups.
Press down to form a crust at the bottom of each cup
Place cream cheese and butter in microwavable mixing bowl. Cook for 1 minute at high power.
Beat in cocoa, sweetener, Irish cream and vanilla extract with electric mixer until smooth. Set aside.
In another mixing bowl, whip heavy cream with sweetener until soft peaks form.
In small cup, sprinkle gelatin over cold water until softened. Add hot water and stir until completely dissolved.
Continue whipping heavy cream and slowly add dissolved gelatin. Whip until stiff.
Gently fold whipped cream into cream cheese mixture.
Pipe or spoon mixture into dessert dishes.
Chill in refrigerator for at least 2 hours. Garnish with whipped cream and shaved chocolate if desired.
When whipping cream, it whips up better if it's chilled. It also helps to whip it in a chilled mixing bowl.Allow the gelatin to absorb the cold water and swell in size before adding the hot water. The softened gelatin should then dissolve completely after the hot water is mixed in.2 tablespoons whiskey and 6 tablespoons heavy cream can be used in place of the half cup of Irish cream.The cheesecake should keep for at least 4 to 5 days in the refrigerator. For longer storage, it will last for at least 3 months in the freezer.