Add the raspberries, water, and sweetener to a small saucepan. Once the sauce is simmering reduce the heat to low and allow it to reduce, stirring occasionally, for about 10 minutes.

When the sauce has thickened remove from heat and set aside.

Allow the sauce to cool. Once cooled slightly pour through a fine mesh strainer to remove any seeds. Set aside.

Heat oven to 350°F.

Mix almond flour, crushed pecans, butter, and monkfruit sweetener. Press onto the bottom of a parchment paper-lined 9-inch springform pan.

Beat cream cheese monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla extract; mix well.

Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over the crust.

Add about 1/4 cup of the raspberry sauce in small spoonfuls all over the cheesecake. Use a knife or toothpick to carefully swirl the sauce into the cheesecake. Reserve the remaining sauce for serving.

Bake for 1 hour to 1 hour 10 min. or until the center is almost set. Run a knife around the rim of the pan to loosen the cake; cool before removing the rim.

Refrigerate the cheesecake for 4 hours.

Serve the cheesecake slices with the remaining raspberry sauce, fresh raspberries, and whipped cream.