Blackberry Cheesecake with Ginger Cinnamon Crust (Low Carb & Gluten Free)

INGREDIENTS

2 cups

almond flour

2 tbsp

melted unsalted butter

1 tsp

grated fresh ginger ( or 1/2 tsp of powdered)

1 tsp

cinnamon

2 tbsp

powdered erythritol

1/2 tsp

grated lemon rind

2 cups

cream cheese (16 ounces)

1 cup

blackberries (if frozen thaw)

large eggs

1/2 cup

powdered erythritol

2 cups

cream cheese (16 ounces)

large eggs

1 tbsp

vanilla

1/2 cup

powdered erythritol

2 cups

blackberries

2 tbsp

Chia Seeds

3 tbsp

powdered erythritol

(plus additional fresh blueberries & blackberries for the top, I used 3/4 cup of each)