Add the coconut flour and stir. It should come out as a thick, sticky mass. If it is too runny to line the bottom of the cake tin, add more coconut flour.
Pour the mixture into the bottom of a cake tin lined with baking paper.
Put the ingredients for the cream cheese mixture into a large bowl and mix thoroughly for at least 5 minutes.
Transfer the mixture to a non-stick pot or wok and cook over a low heat, stirring, until the mixture boils and bubbles appear.
Pour the hot mixture into the cake tin over the prepared biscuit base.
Place in the fridge. While the cheesecake is chilling, prepare the topping by melting the chocolate with a little water.
Take the cheesecake out of the fridge and spread the topping over it, then put it back in the fridge.
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Do not use sharp objects that could damage the surface.
Grease the inner surface before use.
Wash and dry after use.
Avoid sudden changes in temperature.
Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.