Preheat oven to 350°F (175°C). Grease a 9-inch spring form pan..
Using a food processor, crush the biscotti cookies into crumbs. If you don’t have a food processor, they can be crushed in a plastic bag. Reserve half of the crumbs. Mix the other half of the crumbs with melted butter and press into the bottom of the prepared spring form pan. Refrigerate pan while preparing the filling.
In a large mixing bowl using an electric mixer, blend the cream cheese with the sweetener and whipping cream; mix until no lumps remain in the batter. Add eggs, coconut flour, and vanilla and beat until smooth. Pour half of the filling over the prepared crust and sprinkle the remaining cookie crumbs over the top. Pour remaining filling over the cookie crumbs.
Bake until the cheesecake is golden on top and the center is almost solid, about 1 hour. Remove cheesecake from the oven and allow to cool on a wire rack.
Run a knife around the outside edge of the cheesecake to loosen cake from the pan. Remove the spring form and place cake on a serving platter. Serve with sugar free whipped cream, if desired.
Rather than using two separate sweeteners, a single sugar substitute like Lakanto Classic can be used. Depending on the sweetness desired, use anywhere from ½ to ¾ cup of sugar substitute for the filling.You can also use keto oreos in place of the chocolate biscotti.