For the crust:Whisk almond flour, tapioca starch/flour, baking soda, salt & cocoa powder together. Stir in honey and milk with a wooden spoon. Add melted butter and stir until well combined. Press mixture into bottom and up sides of a well greased 8x8 baking dish. Bake crust at 350 degrees for 15 minutes.For the filling:Blend cream cheese and coconut sugar together. Add in vanilla and eggs and blend till well combined. Pour filling into pre-baked crust. Continue baking at 350 degrees for 40 more minutes. Cool cheesecake completely and refrigerate overnight or for at least 3 hours. Cut into bite sized squares before serving.