For the Compote:

In a saucepan, add the blueberries, water, lemon juice, zest, sweetener, and gelatin.

Bring to a boil and reduce to a simmer for 20 minutes. Remove the pan from the heat and allow to completely cool.

For the Crust:

Have the oven preheated to 350° F.

In a medium size bowl, combine the almond flour, ground walnuts or pecans, sweetener, and melted butter. Mix the ingredients together well, then transfer to 6″ dish.

Lightly press down on the pie crust mixture and evenly distribute throughout the bottom of the dish. Bake in the oven for approximately 15 minutes or until the edges start to get dark brown.

Remove from the oven and allow to cool before placing the cheesecake mixture on top.

For the Cheesecake:

In a stand mixer with a paddle attachment or in a large bowl with a hand mixer, add the room temperature cream cheese and soften until light and creamy.

To the cream cheese, add the lemon juice, sweetener, vanilla, and heavy cream. Mix the ingredients together until fully combine.

Stop to scrape the bowl down a couple of times.

All Together:

Transfer the cheesecake mixture into the cooled pie crust, then top with the berry compote. Place in the refrigerator for 5 hours before serving.