Heat the oven to 350°F.

Mix the scaled prepared nut meal, melted homemade cultured butter, and raw honey until evenly damp. The mixture should hold together when squeezed without leaking butter.

Press the crust firmly and evenly across the bottom of a 7-inch cheesecake pan and about 1 inch up the sides.

Bake about 7 minutes, until the surface loses its wet shine and the upper edge turns lightly golden. Refrigerate the pan while making the filling.

Whip the scaled cold raw cream in a large metal bowl until stiff peaks stand without folding. Stop before the cream becomes grainy.

Put the scaled filtered water in a small stainless-steel saucepan. Sprinkle the gelatin evenly over the surface and let it bloom. Heat over medium while stirring constantly for about 1 minute, until clear to pale gold, steamy, dissolved, and lightly foamy. Remove before boiling.

In a second large bowl, beat the room-temperature soft goat cheese on high for 30 seconds, until lighter and looser.

Add the scaled raw honey and homemade vanilla to the goat cheese and beat until no honey streaks remain.

With the beaters running, drizzle the warm gelatin water into the cheese in a thin stream. Scrape the bowl and beat only until uniform.

Fold in the whipped cream with broad turns until no solid white pockets remain and the filling holds soft ridges. Add the scaled amount of finely shaved homemade chocolate and fold just until distributed.

Spread the filling into the cold crust and smooth the top.

Refrigerate 4 to 6 hours, until the center no longer ripples like liquid and a light touch leaves only a shallow mark. Run a thin knife around the edge, release the pan, and cut 8 slices with a clean knife.