In a mixing bowl, combine almond flour, melted butter, erythritol, and cinnamon until the mixture resembles coarse crumbs. Press evenly into the bottom of an 8x8-inch lined dish and set aside.

Beat the softened cream cheese until smooth and creamy, then gradually incorporate powdered erythritol and vanilla extract. Whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture.

Spread the cheesecake filling evenly over the prepared crust, smoothing the top nicely.

Combine cinnamon and erythritol for the topping and sprinkle it evenly over the cheesecake layer.

Cover with plastic wrap and refrigerate for at least 4 hours. Once set, slice into squares and serve cold.