Line an 8" brownie pan with parchment paper both ways.

In a large mixing bowl, stir together the protein powder and cocoa powder.

Melt the coconut butter and stir in the extracts and salt. Pour over the dry ingredients and stir. Add the extra 2 tbs of coconut butter if needed. Fold in the oats.

Scoop into the brownie pan and flatten. Refrigerate while you make the filling.

 

In a large mixing bowl, whisk together the cream cheese and yogurt (I used a hand mixer). Add in the erythritol and extracts and whisk again.

In a small pot, add the coconut milk and sprinkle with the gelatin. Put over medium-low heat and whisk constantly until the gelatin has dissolved.

Slowly pour in the heated mixture while whisking the cream cheese mixture. Whisk until mixture is even, then pour over the refrigerated crust. Refrigerate until firm (4 hours to overnight).

 

In a microwave-safe bowl, microwave the chocolate at 30-second intervals, stirring between each one, until melted.

Stir in the coconut milk. Pour into a piping bag (I used a ziploc and snipped a tiny corner) and pipe a design over the cheesecake (maybe write a few words if you like). Quickly top with raspberries and a tiny mint leaf (and tell people that you got it from a very special restaurant! They will believe you).  Serve the same day.