Low Carb Cheesecake

Crust:
1 cup carbquick (you could use blended nuts too)
3 T butter
1/3 cup heavy cream
1/2 tsp cinnamon
2 T swerve
Pre-bake at 325 for 10 min.

Filling:
1 lb ricotta
1 lb cream cheese
4 T melted butter
4 eggs
1/2 cup swerve granulated (to your taste)
2 T vanilla
Blend cheese, butter, and swerve together well, then add 1 egg at a time, beating between each egg, add vanilla, beat for 1 minute.

Bake at 350 for 1 hour and 10 min. I also wrapped the bottom of the spring form pan in aluminum foil and set it in a pan with water, so it had extra moisture while it was baking.

Make a puree of berries and drizzle over the top.