Gather all the ingredients.
Preheat oven to 350F.
In a small mixing bowl, combine Almond Flour, Swerve/Monkfruit, and melted butter (melted in the microwave). Using a fork, blend well until combined. It will still be crumbly.
Spread crust mixture onto a silicone baking mat or parchment paper and flatten to approximately 1/4 inch thickness.
Bake for approximately 15-18 minutes or until browned. Let cool completely (about 15-20 minutes). For this particular recipe, it is better to over-bake than to under-bake so that the texture is more like a shortbread and not a soft cookie.
While waiting for the crumb topping to bake, wash and de-stem strawberries. Chop strawberries into small chunks and place into a bowl.
Add Swerve/Monkfruit and mix well. Set aside.
Next in a large mixing bowl, combine cream cheese, Swerve/Monkfruit, sour cream, lemon juice, heavy cream, vanilla extract and beat with a hand/stand mixer for 3-5 minutes until smooth and set aside.
Once almond crust is cooled, break it into smaller pieces, place inside a ziplock bag and smash to crumbs. Note - if almond crumb is not completely cool, it will not crumble.
Using a piping bag or a ziplock snipped at the corner, pipe a layer of cheesecake filling, followed by a layer of almond crumbs (approx. 2 tbsp), strawberry topping (approx. 2 tbsp), then cheesecake filling again. Finish off with almond crumbs and strawberries. Chill in the refrigerator for at least an hour before serving.