• Preheat oven to 400 degrees F/ 200 degrees Line the bottom of a 7 inch/ 18 cm spring form pan with a circle of parchment paper. Wrap the pan tightly with two sheets of aluminium foul, to prevent the cheesecake from leaking.

Crust:

• Combine all ingredients and mix them until smooth. Press the crust to the bottom of the prepared pan. Leave the pan in the fridge, while preparing the filling.

Filing:

• Combine all ingredients, except the chocolate in a large mixing bowl and beat them until smooth.
• Pour the filling into the pan, over the crust. Break the chocolate into small pieces and drop them inside the filling to sink in.
• The filling will be very runny so put it immediately in the hot oven, to avoid leakage. Decrease the temperature to 360 degrees F/ 180 degrees Bake until the top is set and the edges become yellow (about 1 hour). Switch off the oven and open its door just a bit. Let the cheesecake cool inside for 30 minutes. Remove the cheesecake from the oven and let it cool until room temperature. Cover with aluminium foil and refrigerate for 6-8 hours or overnight.
• Before serving cover with the topping and decorate with fresh berries and leaves.

Topping:

• In a small saucepan combine the berries and xylitol. Heat until the mixture starts simmering.
• Remove the pan from the heat and add the chia seeds. Let cool for 15 minutes, before topping the cheesecake with it.