In a mixing bowl, combine almond flour and your choice of granulated sweetener with melted butter. Mix until crumbly and well-blended, then press into a lined 9x9 inch square baking pan.

In a large bowl, beat the softened cream cheese with the same granulated sweetener and vanilla extract until smooth, creamy, and fluffy, about 2-3 minutes.

In a small bowl, dissolve the gelatin in 1/4 cup of hot water, stirring until fully dissolved, then mix it into the cream cheese mixture.

Carefully pour the cheesecake filling over the crust and spread it evenly.

Mix ground cinnamon with additional granulated sweetener and sprinkle it over the cheesecake layer.

Cover the pan and chill in the refrigerator for about 2-3 hours to set.

Once set, lift the cheesecake out of the pan and slice into squares.