Preheat oven to 350F. Line a square baking pan with parchment paper, leaving a little extra on each end of the pan to help remove and cut dessert later. In a large bowl, mix the almond flour and about 20% (1/5) of the powdered erythritol.

Pour melted butter into the bowl. Mix ingredients together until dough forms.

Press the dough into the baking pan. Bake dough for 8 minutes, or light brown. Remove pan from oven and set aside to cool as the crust.

Using a high-speed mixer, create the filling by beating the cream cheese and remaining erythritol until smooth. Set aside the cream cheese filling.

Place the mint leaves and heavy cream in a food processor and blend until smooth. Add the mint cream mixture to the cream cheese filling and fold in.

Scoop the mint and cream cheese filling into the prepared crust. Place the pan in the freezer for 3 hours or until firm.

Using the excess parchment paper, carefully remove the cheesecake from the pan and slice into squares. Place the cheesecake back into the freezer.

In the microwave, heat chocolate in 30-second intervals, stirring frequently until thin. Add mint extract to the melted chocolate and mix thoroughly.

Dip or drizzle each cheesecake square in the mint chocolate and allow to cool.