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 5 minutes. 

Pour mixture onto cooled crust and spread evenly. 

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

In a medium pan heat blackberries and Swerve. 

Crush berries into a pulp as they cook. 

Mix xanthum gum and water. 

Add to berry mixture, combine well and bring to a boil. 

Remove from heat and allow to cool for at least 5 minutes before using a hand blender to blend the berry mixture until smooth. 

Pour over the cheesecake, top with fresh
blackberries and serve.