Prepare the Gelatine: Soak the gelatine sheets in cold water for 5-10 minutes until soft.

Heat the Gelatine: Melt the gelatine in a saucepan with 1/4 cup water over low heat, stirring until fully dissolved. Let cool.

Whip the Heavy Cream: Whip the heavy cream until soft peaks form in a large mixing bowl.

Mix Greek Yogurt & Sweetener: In a separate bowl, combine Greek yogurt, sweetener, and vanilla essence. Whisk until smooth.

Incorporate Cocoa: Add the cocoa powder into the yogurt mixture and whisk until smooth and fully incorporated.

Combine Gelatine & Yogurt Mixture: Slowly pour the cooled gelatine into the yogurt mixture, stirring continuously to combine.

Add Whipped Cream: Gently fold the whipped cream into the yogurt mixture until smooth and fully combined.

Set the Cheesecake: Transfer the cheesecake mixture into a greased or lined cheesecake pan and smooth the top.

Create Ripple Effect: Drizzle cocoa or sweetener over the surface and swirl with a skewer or knife to create a ripple effect.

Chill: Refrigerate for at least 4 hours, or overnight for the best results, until the cheesecake is firm and set.

Serve: Slice and serve chilled, and enjoy this keto-friendly, creamy treat!