• Make Almond Flour Crust

Cheesecake Crust

• Mix all ingredients together. You may think it's too dry, but when you put it between your fingers, you'll see it hold together.
• Cut parchment paper to fit your pans.
• Press almond flour mixture in and bake for 8 to 10 minutes at 350 degrees.
• Lower temperature to 325.

Cream Cheese Mixture

• Please make sure your cream cheese is at room temperature. You might consider ten seconds in microwave.
• Put all ingredients into a food processor or blender. I like using the Vitamix to make sure everything is smooth.
• In that case, I'll put the eggs in first, followed by the rest of the ingredients.
• Mix until smooth.
• Bake in center of oven at 325 degrees F. for 20 to 25 minutes, until the top seems not to move. There may be a slight jiggle as the cheesecake will keep cooking.
• Leave in oven for about 25 minutes with the door open.
• Take out and cool completely before refrigerating.

Raspberry Sauce

• Empty raspberries into a saucepan with water, 1/2 cup Swerve or sweetener of choice. Adding enough liquid will keep raspberry sauce from crystalizing. Cook on low for at least twenty minutes. Cool and take through a sieve. Cool completely before topping cheesecake.
  
• Top Cheesecake, refrigerate for several hours before serving.