Preheat oven to 375F, grease an 8x8 baking pan, and prepare crust first.

To prepare crust, toast hazelnuts in oven for 5 minutes, then transfer to a food processor + blitz until coarsely chopped.

Add almond flour + blitz again, being mindful not to create too fine a mixture. You should still have chopped pieces of hazelnut throughout.

Add in the softened butter and blitz until a paste-like mixture forms.

Firmly press hazelnut mixture into the bottom of the pan, ensuring you've covered it evenly.

Bake the crust for 10 minutes to set.

After 10 minutes, remove the crust from the oven, reduce heat to 325F, and allow to cool while you prepare the filling.

Using a stand mixer or electric hand mixer, beat the cream cheese and granulated monk fruit until smooth.

Next, add sour cream, eggs, vanilla, cocoa or cacao powder, and Suntella continuing to mix until fully incorporated, being sure to scrape the sides of the bowl as you mix.

Spoon the filling into the pan with your pre-baked crust, smoothing it out evenly with a silicone spatula or spoon.

Bake the cheesecake bars for 40-50 minutes or until set. Allow bars to cool for 30 minutes prior to serving.

Cheesecake should be stored in the fridge.