Preheat your oven to 350 degrees F. and prepare an 8-inch springform by spraying generously with non-stick spray and set aside.

In a large food processor, add the almond flour, powdered sweetener, cinnamon, and melted butter. Pulse until well combined and smooth.

Pack into the bottom of the springform pan by using your hand or a spoon to form the crust.

Refrigerate the crust while you prepare the filling.

In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese on high speed for 4-5 minutes until smooth and there are no lumps remaining. Scrape the sides and bottom of the bowl often.

Add the sweetener about ½ cup at a time and mix until well combined.

Add in the sour cream and vanilla and mix well. Scrape the sides and bottom of the bowl and mix additionally if needed.

Add the eggs one at a time, and mix until just combined.

Pour the cheesecake mixture over the prepared crust and smooth.

Bake on 350 for 15 minutes, then without opening the door, reduce the heat to 200 degrees and bake for an additional 50-55 minutes or until the sides of the cheesecake are set and the center is still slightly jiggly.

Turn off the oven and crack the oven door to allow the cheesecake to cool for 15-20 minutes.

Remove from the oven and cool to room temperature.

After the cheesecake is cool, refrigerate for at least 8 hours but overnight is best.

Top with your favorite toppings and serve!

Keep any leftovers in an airtight container in the refrigerator for up to three days.