Make the Almond Crust:

1. In a bowl, mix together almond flour, sweetener, cinnamon, and sea salt until well blended.
2. Add the melted butter and stir until the mixture becomes evenly moistened and crumbly.
3. Press the crust mixture firmly into the bottom of a 9×13-inch (3.5-quart) pan.

Prepare the Cheesecake Filling:

1. Using a large bowl, whip the softened cream cheese, sour cream, sweetener, vanilla extract, and sea salt until the texture is smooth and creamy.
2. Scrape down the bowl occasionally to ensure even mixing.
3. Gradually incorporate the heavy whipping cream while beating continuously for 3-5 minutes until the filling becomes fluffy and well combined.
4. Spread the filling evenly over the prepared almond crust.

Add the Strawberry Topping:

1. In a separate bowl, combine the sliced strawberries with the sweetener and vanilla extract.
2. Let them sit for 5 minutes to allow the flavors to meld and juices to release.
3. Spoon the topping over the cheesecake layer.

Chill and Serve:

1. Place the cheesecake in the refrigerator and chill for a minimum of 6 hours.
2. Slice and serve chilled. Keep any leftovers refrigerated for up to 5 days or freeze for as long as 3 weeks.