Preheat oven to 350 degrees Fahrenheit.
Mix together crust ingredients well. Press into cheesecake pan, and up the sides about 1 inch. (Use a 7" cheesecake pan for a taller cheesecake that's smaller in diameter, or a bigger cheesecake pan for a lower cheesecake that's bigger in diameter. I used a 7" for the photos.)
Bake about 7 minutes, until golden brown. Remove from oven and place in fridge while you prepare the filling.
In large metal bowl with beaters, whip the cream until stiff peaks form. Set aside.
Place water in small saucepan. Sprinkle gelatin over its surface. Allow to bloom, stirring in with a fork. Heat over medium heat, stirring constantly, until gelatin dissolves and is foamy on the top, about 1 minute. Set aside.
In another large metal bowl with same beaters (no need to clean them after whipping the cream), place chevre or room temperature cream cheese. Beat on high for 30 seconds until lighter and looser. Add stevia, optional additional sweetener and vanilla. Beat. Taste. (Add more sweetener, if needed.)
While beating, drizzle in gelatin water and mix well.
Fold in whipped cream thoroughly.
Add shaved chocolate and fold again.
Pour filling into crust and smooth top surface. Refrigerate 4 to 6 hours.
Serve! Garnish with additional chocolate chips, more shaved chocolate and/or fresh strawberries. (But, really, it doesn't need anything, in my book!)