Preheat oven to 320°F (160°C). Line a 9x9-inch pan with parchment paper.

Make the crust: In a bowl, whisk almond flour, sweetener, cocoa powder, and salt. Stir in melted butter and vanilla until crumbly. Press evenly into the pan and bake 15 minutes. Let cool completely.

Make the chocolate pudding: Sprinkle gelatin over 1/4 cup heavy cream; let sit 5 minutes. In a saucepan over medium-low heat, combine remaining cream, sweetener, cocoa, and salt. Stir 5 minutes until warm and smooth. Remove from heat; stir in vanilla and gelatin mixture. Chill at least 30 minutes until thickened but still spreadable.

Make the cheesecake layer: Beat softened cream cheese with sweetener until creamy. Add vanilla and heavy cream; beat until smooth. Spread over cooled crust and refrigerate.

Make the whipped topping: Beat cold cream, sweetener, and vanilla until stiff peaks form.

Assemble: Spread the chilled chocolate pudding over the cheesecake layer. Top with whipped cream. Garnish with chocolate shavings if desired. Refrigerate at least 1 hour before slicing.