1. Step 1: Prepare the Crust

2. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. In a medium bowl, mix almond flour, granulated sweetener, melted butter, vanilla, and salt until it resembles wet sand. Press firmly into the bottom of the pan. Bake 10-12 minutes until lightly golden. Cool completely on a wire rack.

3. Step 2: Make the Filling

4. Reduce oven to 325°F (160°C). In a large bowl, beat softened cream cheese with electric mixer on medium until smooth. Add powdered sweetener and beat untilincorporated. Mix in sour cream, heavy cream, vanilla, and lemon zest (if using) until just combined. Beat in eggs one at a time on low, just until incorporated. Do not overmix.

5. Step 3: Bake the Cheesecake

6. Pour filling over cooled crust. Tap the pan to release air bubbles. Place on a baking sheet. Bake 50-60 minutes until edges are set but center jiggles slightly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.

7. Step 4: Chill Thoroughly

8. Remove from oven and cool completely on a wire rack. Cover with plastic wrap and refrigerate at least 4-6 hours, preferably overnight.

9. Step 5: Prepare and Add Topping

10. Just before serving, in a medium bowl, combine sliced strawberries, powdered sweetener, lemon juice, and optional Jell-O powder. Toss to coat. Remove cheesecake from springform pan. Arrange strawberries on top. Slice and serve immediately.