Preheat oven to 350. Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
Place the dough in a 8 x 8 glass or ceramic baking dish lined with parchment paper and press out in an even layer. The dough will be a little sticky, so if you wet your hands, it will make it easier to spread.
TO MAKE THE FILLING
Add the cream cheese to a mixing bowl and mix Mix in the eggs one at a time, then add the swerve slowly.
Add in the vanilla, 1/2 cup of the salted caramel and sour cream and mix until well combined. Pour the batter over the crust and smooth out the top using a spatula.
Bake for 40-45 minutes, or until the center has just set. There will still be a slight jiggle to it.
Chill in the fridge for at least 1-2 hours or until set before cutting and serving with a drizzle of salted caramel over the top.
I used a whole batch of my Easy Salted Caramel Sauce in this recipe. I use 1/2 cup in the cheesecake batter and the rest drizzled over the top.If you don't want to drizzle any over the top, be sure to use the entire recipe in the batter, otherwise they might not be sweet enough.