To start, preheat your oven to 350 degrees F
Next, prepare the chocolate almond crust
Stir together
1 Cup raw almonds, pulverized
1 Cup old-fashioned oats, pulverized
3 Tbs coconut oil, melted
2 oz. bittersweet chocolate, melted
Press the crust into a 9" springform pan and press crumbs evenly on bottom and 1" up the sides of the pan
In a stand mixer make the filling by creaming together
16 oz. cream cheese-room temperature
1/2 Cup ricotta cheese
Then slowly add
1/2 Cup sugar
2 large eggs
1/2 tsp. pure vanilla extract
1/4 Cup Greek yogurt, plain
To the cheesecake filling pour
2 ounces bittersweet chocolate-melted and mix gently until chocolate is well combined
Pour filling into prepared crust
Place on a baking sheet and bake on the center oven rack 45 minutes, or until top is set
Leave cheesecake in the springform pan while cooling on a rack, to room temperature, about 3 to 4 hours
Refrigerate overnight or until completely chilled
Remove from the refrigerator and allow to set at room temperature about 5 minutes before garnishing with crushed raspberries and whipped cream