Combine the melted butter, almond flour, cocoa powder, and low carb sweetener in a medium mixing bowl. You want to make sure all the dry ingredients are mixed into the butter.
Put the mixture in a 10-inch springform pan and press the crust into the bottom. Some people like using a glass to press it in, but I just use my fingers. Place in the freezer while you make the filling
In a large bowl, beat the cream cheese with the sweetener until smooth. Beat in sour cream, whipping cream, and extracts until combined. Add the raspberry puree.
Carefully spread filling over crust. Set in the fridge to firm and refrigerate for at least 3-4 hours or until set.
In a small, heavy saucepan, over medium-low heat, combine heavy whipping cream and the chocolate.
When the chocolate begins to melt, whisk constantly until the mixture becomes smooth and glossy. Cool and pour over the cheesecake and serve.