Prepare cake tin with parchment paper.

Combine base ingredients, ground almond, agave, cocoa powder and melted butter in a medium size bowl.

Press the crust mixture evenly into the bottom of the cake tin.

Melt chocolate then let it cool as it's not recommended to mix it too hot with the other ingredients.

Put cream cheese, Agave syrup, sour cream, and vanilla extract into a mixing bowl and whisk them together evenly.

Put eggs into the mixture one by one.

Make sure they are incorporated well.

Turn off beater and fold melted chocolate into the cream.

Mix the chocolate with the cream evenly.

Pour cream into the cake tin and put it in the 350°F / 180°C preheated oven for 40 minutes.

After 40 minutes turn the heat down to 302°F / 150°C and leave the cake in for another 30 minutes.

Meanwhile melt chocolate with the heavy cream. Stir it frequently until chocolate is completely melted and incorporated with the heavy cream.

Cut the cake's top off if the middle falls too deep down.

Pour melted chocolate glaze on top.

Spread some chocolate around the side too.

Leave it in the fridge over night before serving.