Combine the ingredients for the crust in a mixing bowl, and beat on high until combined.
Press the crust dough into an even layer in the bottom of a 9x9 baking dish.
Bake the crust for 10 minutes and allow to cool slightly.
Combine the cream cheese, Swerve confectioner sugar substitute, eggs, vanilla extract and heavy whipping cream for the cheesecake filling in a mixing bowl, and beat until smooth and creamy. Set aside.
Add the instant coffee, hot water and granulated sweetener to a mixing bowl, and beat on high until it is frothy, and soft to firm peaks have formed.
Fold the whipped coffee into the cheesecake filling mixture, and spread it in an even layer on the crust in the baking dish.
Bake for 30-35 minutes until the edges are pretty firm, but the center is still slightly jiggly.
Let cool to room temperature, and then chill in the fridge overnight for best results.
When ready to serve, melt the baking chips and coconut oil in a microwave safe bowl at 30 second intervals until well combined.
Use the tines of a fork to drizzle the chocolate over the cheesecake.
Top the cheesecake with the chopped walnuts, slice and serve.
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