Preheat the oven to 350 degrees.

Place crust ingredients into a food processor and pulse until a soft dough forms. 

Press dough into a greased 7" spring form pan. 

Bake for 12-15mins.  Let cool.

In a stand mixer, combine cream cheese and Swerve. 

Mix until well combined, about 3 mins. 

Add whipping cream and vanilla. 

Whip until mixture starts to thicken and is completely smooth, about 5minutes. 

Pour mixture onto cooled crust and spread evenly. 

Place in the fridge while making the final layer. 

In a medium sauce pan melt butter over medium heat, add Swerve and stir until dissolved. 

Add cream and vanilla stirring continuously as the mixture comes to a boil. 

Remove from heat, add almonds and pour this mixture over the top of the cheesecake, spreading evenly.

Place in the freezer for 3 hours or in the fridge overnight to set.

When ready to serve, remove the spring form pan, melt 1/4 cup Lily's dark chocolate chips in the microwave and drizzle over the top of the cake. 

Cut the cake into individual portions while frozen otherwise the caramel layer will crack and crush the cream cheese layer.