Combine almond meal, cocoa powder and 1 tablespoon sweetener in a bowl and mix well (I find using fingers best). Add melted butter, mix and then knead through with fingers.

Grease and line a pie dish. Press in chocolate almond meal to make cheesecake base. Put in the fridge to chill.

Combine cream cheese and 3 tablespoons sweetener with a stick mixer or similar until smooth. Add cream and combine. Combine gelatine and boiling water and whisk to dissolve. If there are still bits microwave for 30 seconds and whisk again until dissolved. Add to cheesecake mix and mix until combined.

Place strawberries, remaining sweetener and lemon juice in a small pot on the stove. Heat over high heat and once it starts to boil reduce to a simmer. Simmer, stirring frequently for about 10 minutes so the strawberries start to break down. Blitz smooth and add to cheesecake mixture along with the avalanche strawberry powder. Mix again until well combined.

Pour strawberry cheesecake mix over chocolate base and chill overnight until firm and set.

To decorate pipe whipped cream around the edge of the cheesecake and top with halved strawberries.