In a large bowl, stir together the almond flour, Besti, and salt.

In a small bowl, stir together the melted butter and vanilla. Add to the almond flour mixture. Stir well, pressing with the back of a spoon or spatula, until uniform. It should be crumbly, but sticky enough to press together.

Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Press the no-bake crust into the bottom of the pan. Chill while preparing the filling.

In a large bowl, use a hand mixer with beater attachments to beat the cream cheese and powdered Besti at medium-low speed, until creamy.

Beat in the sour cream, lemon juice, vanilla, and sea salt, until smooth.

In a medium bowl, use the hand mixer with whisk attachment to beat the heavy cream at high speed, until stiff peaks form. Scrape down the sides at the end and beat again to ensure all the cream has stiff peaks.

Use a rubber spatula to fold the whipped cream into the bowl with the cream cheese mixture. Use a folding motion, do not stir.

Transfer the filling into the pan over the crust. Smooth the top with a rubber spatula, or for a smoother top, an icing spatula.

Cover the cheesecake with plastic or foil. Refrigerate for at least 4 hours, preferably overnight, to set. Run a knife along the edges of the springform pan before releasing.

Melt the Bulletproof chocolate in a double boiler on the stove. Drizzle over the cheesecake, or slice first and then drizzle over the slices.