Preheat oven to 325 degrees F.

In a large bowl, whisk together almond flour, sweetener, cinnamon, and salt. Add melted butter and stir until mixture is evenly moistened. Transfer mixture to a 9-inch springform pan. Use the flat bottom of a drinking glass or measuring cup to press the mixture into the bottom of pan.

Use a hand mixer or stand mixer fitted with a paddle attachment to beat cream cheese until smooth. Add sour cream and sweetener. Mix until thoroughly combined. Scrape down sides of bowl as needed to ensure thorough mixing. Add eggs, salt, and vanilla. Mix until incorporated.

Pour mixture into prepared crust. Spread into an even layer. Bake in preheated oven for 35-40 minutes until cheesecake is set. Turn off oven and leave oven door slightly ajar. Allow cheesecake to remain in oven until it has cooled to room temperature.

Once cool, refrigerate cheesecake for at least two hours (overnight is best) before slicing and serving. Serve cheesecake with fresh raspberries and/or almonds.

NOTE: Allow cheesecake to cool in the oven to prevent cracks from forming on the surface.