I made a chocolate-almond crust by combining 1 1/2 cup ground almonds with 1/4 cup sugar, 2 Tablespoons cocoa powder, 1 tablespoon melted butter and 2 tablespoons tahini. I pressed this into the bottom of the springform pan.
I threw a half-cup chocolate chips into the cheesecake batter.
I frosted the whole thing with the following: 1 cup sour cream, 1/2 cup sugar, 1/4 teaspoon vanilla, pinch of cardamom, beaten together, then beat in 1/2 cup melted butter. This makes a not-too-sweet and not-too-greasy frosting.