Line the base of a springform (20 cm diameter) with parchment paper.
Make the crust: Mix the ground almonds/almond flour with the softened butter, sweetener and vanilla. Press into the springform with your hands. Use the back of a teaspoon to smooth the edges and base.
Whip the cream until nice and firm. Set aside.
Blend the blackberries until smooth with a stick blender. Option to pass through a fine sieve or use a muslin cloth to remove the seeds. Set aside.
Blend the cream cheese, lemon juice, zest and powdered sweetener until smooth with a hand mixer.
Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tablespoon hot water.
Pour liquid gelatine into the blackberry mix and stir.
Add blackberry mix to the cream cheese mix and blend until combined. Then add the whisked double/heavy cream and briefly blend until just combined.
Pour the cheesecake filling into the springform, cover and chill at least 4 hours or, even better, overnight in the fridge.
Decorate your cake and enjoy!