Preheat your oven to 350°F. In a medium bowl, combine the almond flour, melted butter, powdered sweetener, vanilla extract, and sea salt, stirring until the mixture resembles wet sand with no dry flour remaining. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan (or 8x8 baking dish), creating an even layer. Bake for 10 minutes until lightly golden, then remove and let cool for 10 minutes while you prepare the filling. This brief pre-bake sets the crust so it won't become soggy from the custard.

While the crust cools, add the softened cream cheese and powdered sweetener to a large mixing bowl. Beat on medium speed for 2-3 minutes until the mixture is light and fluffy—this incorporates air and prevents a dense cake. Add the room-temperature eggs one at a time, beating well after each addition to ensure they're fully incorporated. Stir in the lemon juice, vanilla extract, and salt, mixing until just combined. I find that room-temperature eggs blend much more smoothly into the cream cheese than cold ones, preventing lumps in the filling.

Pour the filling from Step 2 over the cooled crust from Step 1, smoothing the top with a spatula. Bake for 45-55 minutes—the cake is done when the edges are set but the center still jiggles slightly when you gently shake the pan (about a 2-inch circle in the middle should wobble). The carryover heat will continue cooking the center as it cools. Run a thin knife around the edge of the cake to loosen it from the pan, which prevents it from cracking as it cools. Let it cool to room temperature (about 30 minutes), then refrigerate for at least 4 hours or overnight for the best texture and flavor.

While the cheesecake chills, prepare the strawberry sauce. Roughly chop about half of the sliced strawberries (roughly 12 oz), and place them in a medium saucepan with the sugar-free jam and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the berries break down and the mixture becomes saucy. Mash the cooked berries with the back of a spoon to create a chunky compote. Add the remaining halved strawberries (about 12 oz) and heat for another 2-3 minutes just until warmed through. Remove from heat and let cool to room temperature before topping the cake. I like leaving some whole strawberry halves in the sauce for visual appeal and texture contrast.

Remove the chilled cheesecake from the refrigerator and carefully release it from the springform pan by running a warm knife around the edge and unlocking the spring mechanism. If using a baking dish, you can serve directly from it. Pour the cooled strawberry topping and berries from Step 4 over the top of the cheesecake, spreading gently to distribute evenly. Slice with a hot, wet knife (dip and wipe between cuts) for clean presentation. Serve immediately or return to the refrigerator until ready to serve.