Grind the pecans in a food processor until very fine.

In a frying pan over medium heat, brown the ground pecans with the almond flour, stirring continuously for 4-5 minutes.

Remove from heat and mix in the sweetener and melted butter until combined.

Prepare a springform pan with parchment or wax paper and press the nut mixture into the bottom. Chill in the fridge.

In a large mixing bowl, whip the whipping cream and 1/4 cup of cream cheese until stiff peaks form.

In a saucepan, bring the boiling water to a boil, then add the jello packets and stir until dissolved.

Blend the melted jello with the remaining 1/2 cup of cream cheese in a blender until smooth.

Combine the jello mixture with the whipped cream and blend until fluffy.

Pour the jello cheesecake mixture over the prepared crust.

Chill in the fridge for about an hour before serving.

Remove the cheesecake from the springform pan and slice into wedges.

Serve chilled, optionally garnished with fresh berries or whipped cream.