Preheat oven to 325 degrees F.
In a stand mixer, or large mixing bowl and electric hand mixer, combine the softened cream cheese, eggs, vanilla, salt, natural food coloring, and sweetener. Blend on medium speed until smooth and well incorporated. Add in the remaining ingredients and blend on high speed until smooth.
Grease or line a 4-inch springform pan with parchment paper. Wrap the bottom of the pan with aluminum foil to form a seal, and place the pan into an 8-by-8-inch baking dish. Pour hot water into the dish until it’s halfway up the sides of the springform pan. Pour the cheesecake filling into the springform pan and bake for 40- 45 minutes. Bake time varies with gas and electric ovens. Electric ovens tend to cook quicker than gas so check at 35 minutes then continue baking time until center is set. Remove from the oven and let cake cool for 10 minutes.
Remove from the water bath and refrigerate 4-6 hours or overnight.
When ready to serve, combine the melted chocolate and melted butter together in a small bowl and mix until smooth. Drizzle over cheesecake, if desired.