Melt butter in a sauce pan over low heat.
Stir the butter, almond flour, 3 tablespoons of confectioner's erythritol (Swerve) and 1 tsp of vanilla together.
In a 9" springform pan lined with parchment paper, press the dough into the bottom of the pan.
Chill the crust in refrigerator for at least one hour.
With a stand mixer mix the cream cheese, 1 cup of confectioner's erythritol (Swerve,) and 1 tsp of vanilla together until creamy and fluffy.
Mix in the sour cream and heavy cream until it has a pudding-like texture.
Pour on top of the crust, and smooth out the top of the cheesecake.
Chill in refrigerator for 4 hours.
