For this recipe, I used a large rectangle ziplock storage container (all my dishes are packed up with reno).
In a medium bowl, mix gluten free graham crumbs with nuts, agave and dark cocoa.
Press crust mixture into rectangular container.
In food processor add cream cheese, ricotta, swerve and vanilla and process until smooth.
Add melted chocolate chips and process until smooth again.
Pour cheesecake filling on top of crust.
Refrigerate for at least 4 hours or overnight is preferable.
Remove cheesecake from refrigerator.
In a small bowl add 1 cup dark chocolate chips and 4 Tbsp butter.
Melt in microwave for 1 minute.
Add 2 Tbsp swerve powdered sugar plus 2 Tbsp of dark cocoa.
Microwave 30 seconds.
Stir in 1/2 tsp vanilla.
Stir well, until silky smooth.
Spread warm melted chocolate on top of cheesecake.
Cover cheesecake and chill in refrigerator for at least a couple of hours.
Longer is better.