Grease a mini silicone mold (12 cakes) with coconut oil, or line the bottoms and sides with strips of parchment paper. Set aside.
Add the almond flour, cocoa powder, melted butter, water and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough. Press the dough evenly along the bottoms of the prepared mold and put it to the fridge in the meantime.
Add ricotta, cocoa powder, vanilla extract and erythritol to a food processor or high-powdered blender and pulverize until it becomes very smooth.
Dissolve the gelatin: Sprinkle the gelatin over the cold water in a microwave-safe bowl or glass measuring cup. Stir to moisten - it should look like applesauce. Set aside for 5 minutes to soften. Once softened, microwave the gelatin for 20 to 30 seconds, until the gelatin is dissolved and liquid. Set aside to cool.
Add the gelatin to the cheesecake and pour it over the bottoms. Even the batter and let it sit in the fridge for about 20 minutes.
Once the cheesecake layer is set, melt No Sugar Company Keto Cups over a water bath. Once they starts to melt add heavy cream and stir until everything is combined. Let it slightly cool down.
Pour it over the cheesecake layer and chill it at leas for 3-4 hours.
You can decorate your cheesecake with some whipping cream and additional cocoa powder.