• In a bowl, mix together your almond flour, cinnamon and salt.
• Add your butter and mix to form a soft dough.
• Press this dough into the bottom up a 10-inch springform pan evenly, bringing some of it slightly up the sides of the pan.
• Place the crust in the fridge for 20min to set.
• Meanwhile, pre-heat your oven to 325*F.
• In a large mixing bowl or kitchen aid mixer, add your cream cheese, sour cream and vanilla extract.
• Use the paddle attachment (whisk will not work on the Kitchenaid mixer with this much cream cheese) and whip slowly and then turn up the speed and continue mixing until everything is well-incorporated and the mixture begins to become a bit lighter and fluffy. (Alternatively you can use a hand mixer)
• Next add your sweetener and use a spatula to partially stir it in before turning on your mixer to prevent the sweetener flying everywhere. Whip until incorporated.
• Finally add your eggs and whip slowly to start then increase the speed until fully incorporated.
• Carefully pour the cheesecake mixture into your crust and bake for ~1 hour then turn off the heat and let the cheesecake sit in the oven with the door open for another 30min. *Note this is how long Jennifer's took but my oven bakes slower and for the full cheesecake using 6 bricks of cream cheese, it took me about 1 1/2 hours of baking and 30min of cooling with the door open for it to be fully cooked. We then let it rest on the counter for another hour before refrigerating overnight.

For The Strawberry Sauce

• Place all of your sliced strawberries in a large pot over low-medium heat along with the 1/4 cup water and 1 cup powdered monkfruit/erythritol sweetener. Cook the strawberries, stirring often.
• If using, sprinkle in xanthan gum when the strawberries are partially cooked down.
• Keep cooking down strawberries until the sauce has reached your desired consistency (I usually like some strawberries to still be whole but softened along with the sauce, mine takes about 6-10min total).
• Pour into a bowl and chill to thicken the sauce further. You can then put the sauce directly on the cheesecake or reserve it on the side (we usually do half on the cake and leave half on the side if anyone wants extra sauce).