Line an 8” springform pan with parchment paper. Ensure the parchment extends at least 6” high to accommodate the cake’s height.

In a bowl, combine the crust ingredients and press the mixture firmly into the pan to form an even base.

In a small bowl, dissolve the gelatin in boiling water. Stir until fully melted.

In a large bowl, beat the mascarpone and sour cream with a hand mixer. Add the powdered sweetener and stevia, then mix again.

Slowly incorporate the heavy cream while mixing. Stir in the gelatin mixture and beat until combined. Pour the cheesecake mixture over the crust and refrigerate for at least 2 hours.

Preheat the oven to 350°F. Line two 8” springform pans with parchment paper.

In a mixing bowl, beat the egg whites and cream of tartar until medium-stiff peaks form. Avoid overmixing.

Dissolve the instant coffee in boiling water. In another bowl, beat the egg yolks and granular sweetener until pale and creamy.

Add the psyllium husk powder, dissolved coffee, and almond flour to the egg yolk mixture. Mix until just combined.

Gently fold in a portion of the whipped egg whites to lighten the batter. Then, fold in the remaining egg whites in batches, being careful not to deflate the mixture.

Divide the batter between the prepared pans, smoothing the tops. Tap the pans on the counter to remove air bubbles.

Bake for 20 minutes, or until the cakes are fully set. Let them cool, then slice each sponge layer in half horizontally.

For the mascarpone cream, beat the mascarpone in a bowl until smooth. In a separate bowl, whip the heavy cream until stiff peaks form.

Create a double boiler by placing a heatproof bowl over simmering water. Whisk the egg yolks, granular sweetener, and stevia until light and foamy. Remove from heat and mix into the mascarpone.

Beat the egg white until stiff peaks form. Fold the whipped cream into the mascarpone mixture, then fold in the meringue until fully incorporated.

To assemble, place one sponge layer over the chilled cheesecake. Drizzle with half the coffee, spread half the mascarpone cream on top, and dust generously with cocoa powder. Repeat with the second sponge layer, remaining coffee, and mascarpone cream. Dust the top with more cocoa powder.

Refrigerate for at least 2 hours before carefully removing from the springform pan and peeling off the parchment.