LowCarb Strawberry Swirly Cheesecake (No Bake)

Strawberry Jam (Make in advance):
1 C Strawberries (Fresh or Frozen)
10 Equal Gold Sachets
1 tsp Cream of Tartar
*In a blender or food processor, puree strawberries and mix in Equal Gold sachets and cream of tartar
*On low heat, cook strawberry mixture until thick, keep stirring to prevent burning, set aside and let cool 

Crust:
1 C Almond Flour
1/4 C Melted Butter
2 tsp Cinnamon
5 Equal Gold Sachets
1/4 tsp Himalayan Salt
*Mix all dry ingredients and then pour melted butter, mix until well combined, then press down on a pan or container

Cheesecake:
1 C Cream Cheese (Chilled)
1 C All Purpose Cream (Chilled)
15 Equal Gold Sachets
1/2 C Strawberry Jam (prepared earlier)
1 sachet Gelatin (Knox)
3 Tbsp Hot water
*Using a mixer, whisk cream cheese and Equal Gold Sachets until smooth and fluffy. Set Aside.
*In another bowl, whisk All Purpose Cream until it doubles in volume, then fold it in the cream cheese mixture.
*Dissolve 1 sachet of Gelatin in 3 Tbsp of hot water and gently mix it in the cheesecake mixture, this will help set the cheesecake well.
*Separate the mixture in two different bowls.
*Add the strawberry jam prepared earlier in one bowl, (leave some jam for decoration), until well blended.

Assembly:
*Alternately put the cream cheese mixture and the strawberry mixture in the prepared pan/container with the crust. Gently create a swirling effect using a wooden skewer or toothpick, make sure that the cream cheese mixture and the strawberry mixture will not fully blend together.
*Decorate with the rest of the strawberry jam, creating hearts and swirls for a better effect. Put in chiller to set.