Process the sweetener and 2 tablespoons of gelatin in the food processor until well combined. Add the cream cheese and cottage cheese and process until smooth. Add the sour cream and vanilla. Pulse until well combined. Scrape down the sides if needed.
Turn off the food processor and fold the berries into the cream cheese mixture.
Spoon into the prepared crust and spread evenly. Top with additional berries if desired. Refrigerate for at least four hours before serving.
Firmer-Set Cheesecake:
Bloom 1 tablespoon of gelatin by sprinkling it over 2 tablespoons of cold water. Let sit for 5 minutes. Add ¼ cup very hot water and stir until the gelatin has dissolved. Strain out any lumps.
Add the cream cheese and cottage cheese and process until smooth. Add the sour cream and vanilla. Pulse until well combined. Scrape down the sides if needed. Add the bloomed gelatin and process until smooth.
Turn off the food processor and fold the berries into the cream cheese mixture.
Spoon into the prepared crust and spread evenly. Top with additional berries if desired. Refrigerate for at least four hours before serving.
Notes
Fresh vs Frozen Berries: I do not think using all frozen berries will work for this recipe. They release too much liquid as they thaw. All fresh berries or a combination of fresh and frozen works well.Nutrition: the nutrition facts are for 1 piece of cheesecake. This has 12 servings. There are 5.3 NET carbs per slice.To Store: put the cheesecake in a container with a lid that fits snug and it will last up to five days. To Freeze: wrap the cheesecake and put it inside of a food container. It will last in the freezer for around two months. Notes on Sweeteners: