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

Grease and line a square cake pan. Press in chocolate almond meal in an even layer to make cheesecake base. Put in the fridge to chill.

Combine cream cheese and remaining 4 tablespoons sweetener with a stick mixer or similar until smooth. Add cream and mix at a low speed to combine.

Combine gelatine and boiling water and whisk to dissolve. If there are still lumps, microwave for 15-30 seconds and whisk again until dissolved. Add to cheesecake batter and mix until combined.

Add in peppermint essence, food colouring and cacao nibs. Mix with a spoon until the colour is evenly mixed throughout the cheesecake batter. Pour cheesecake batter over chilled base and place in the fridge overnight or until completely set.

Immediately add in your remaining cream and stir to combine. As soon as the chocolate looks combined, silky and smooth, stop stirring. Mixing too much can make the ganache start to split. If it does start to split, add and mix in another tablespoon or two of cream to bring it back to a smooth consistency.

Pour over the top of the chilled cheesecake and smooth with the back of a spoon. Return to the fridge until set. Remove from pan by lifting out with the baking paper, cut into squares and keep stored in the fridge.