PREHEAT oven to 300.

Place aluminum foil on the bottom of a springform pan.

If your pan tends to have cheesecake stick, spray with baking spray or use a light coat of butter.

In a medium bowl, add butter, almond flour, coconut flour, salt, cinnamon, and sweetener. Mix together until combined.

Spread evenly into the bottom of your springform pan, set aside.

In a large bowl, mix cream cheese until creamy.

Mix in sour cream.

Blend in eggs, one at a time until incorporated.

Add in Erythritol, stevia glycerite, vanilla, and baking, stir until combined.

If using an optional ingredient like sugar-free jam, use about ¾ c and fold it into the cheesecake.

TIP: If you want that pretty design on the top, pour the cheesecake mixture with no jam. Evenly distribute the cheesecake mixture in your springform pan. Then using a tablespoon, place dollops of the sugar-free jam on the top. Using a knife, do a swirl pattern or drag your knife down, then up, back down again until you have gone through all the jam!

Carefully pour the cream cheese mixture into the center of the crust.

Evenly spread cheesecake mixture.

Place in oven for 45-1 hour if using all the cream cheese mixture.