In a 9-inch pie pan or springform pan, mix together almond flour (or ground nuts), sweetener, and cinnamon.
Stir in melted butter and press crust mixture evenly into pan. Refrigerate for at least one hour before filling.
Place the gelatin and sweetener in a bowl and stir to blend. Add boiling water and stir occasionally until powders have completely dissolved.
In a large mixing bowl, beat together the cream cheese and vanilla extract until well combined and creamy.
Slowly pour in the gelatin mixture, beating well after each addition.
Place filling mixture in the refrigerator to thicken, stirring every 10-15 minutes, until it's spreadable. (30-45 minutes)
Spread filling into prepared crust and top with fresh berries if desired. Store in the refrigerator and serve chilled.
Gelatin should be completely dissolved into a thick liquid mixture. And less gelatin and water can be used for a less stiff cheesecake.A sweetened flavored gelatin mix can be used instead of the gelatin and sweetener.To change the flavor, add it flavor extracts or add a flavored hot herbal tea in place of the boiling water.