1. Prepare the Easy Keto Chocolate Almond Flour Pie Crust (or any other favourite crust).  I used a 7-9 inch springform pan which I lined the bottom and sides with parchment paper.  You can make this using a deep pie dish instead.  If the crust recipe you are using needs to be baked, make sure that the crust has completely cooled before preparing the coffee cheesecake.
2. Pour 1/4 cup heavy cream into a microwave-safe measuring cup. Add gelatin and whisk to combine. Let stand until gelatin is softened, about 5 minutes, then microwave on high power for about 20-30 seconds, or until cream is bubbling and gelatin is completely dissolved. Set aside.
3. Using an electric mixer, beat the remaining 1 1/4 cups of heavy cream and allulose in a large bowl at medium-high speed until soft peaks form, about 2 minutes. Add cream cheese and beat at medium-low speed until combined, about 1 minute (a few coffee bean-sized lumps may remain). Scrape the bottom and sides of the bowl well with a rubber spatula. Add vanilla, and salt and continue to beat at medium-low speed until combined, about 1 minute. Scrape the bottom and sides of the bowl again. Increase speed to medium-high and beat until mixture is smooth, about 3 minutes. Add dissolved gelatin mixture and continue to beat at medium-high until smooth and airy, about 2 minutes.
4. Pour the filling into the crust and, using an offset or icing spatula dipped in hot water, spread the filling out evenly. Refrigerate for at least 6 hours, but for best results refrigerate overnight.

For the Chocolate Glaze

1. Heat the heavy cream on medium heat until it begins to simmer.  Place the chocolate in a medium-size bowl and pour hot heavy cream over the chocolate.  Allow the mixture to rest for 5 minutes before stirring the chocolate until all the chocolate has melted.  When ready to serve, carefully pour the chocolate over the top of the cake, allow some of the chocolate to drip along the edges.