Preheat your oven to 350 degrees.

In a bowl, mix together the almond flour with 4 tablespoons of erythritol sweetener.

Pour in the melted butter and stir lightly.

Add in the beaten egg and almond extract. Mix the ingredients until they are well combined.

Place the mixture into the bottom of a well greased cake pan, and spread it out evenly to form a crust.

Pre-bake the crust for 10-15 minutes until it becomes lightly browned on the edges.

While the crust is baking, mix together the cream cheese and 6 tablespoons of Erythritol in a blender until they are creamy.

Add in 3 beaten eggs and mix the batter again until it is smooth.

Mix in the vanilla extract, almond extract and heavy whipping cream until the mixture is creamy and smooth.

Once the crust has pre-baked and cooled a bit, pour the cheesecake filling into the cake pan on top of the crust. Smooth it out by gently tapping it on flat hard surface.

Use a masher or blender to break up the sliced strawberries. Mix 1 tablespoon of Erythritol into the mashed berries.

Place the mashed berries in rows on top of the cheesecake batter in the pan.

Use a butter knife to swirl the strawberry topping along the surface of the cheesecake.

Bake the cheesecake for 30-40 minutes until the center is completely cooked, and a fork comes out clean when inserted into the middle of it.

Let the cheesecake cool on a rack for at least 30 minutes. Then, place it into the fridge for at least 4 hours, but overnight would be better.