Stir the ingredients for the crust until smooth. Make sure to thoroughly incorporate the almond butter. Press into the bottom of a 9-inch springform pan.
Bloom the gelatin. Sprinkle the gelatin on top of 2 tablespoon cold water. Let sit for 5 minutes. Add 2 tablespoons hot water and stir until it is dissolved.
Meanwhile, in the same bowl you made the crust in, mix the ricotta, cream cheese, sweetener, cinnamon, and vanilla with an electric mixer until smooth. Blend in the bloomed gelatin
In another bowl, with the electric mixer, beat the cream until stiff peaks form.
Fold ⅓ of the whipped cream into the cheesecake batter. Gently fold in the rest. Fold in the chocolate chips. Pour on top of the prepared crust.
Refrigerate for at least 4-6 hours until it had firmed up a little more. It stays soft like a mousse.
Video
Notes
Nutrition: the nutrition facts are for one serving. This has 12 servings. There are 4.6 NET carbs per serving.Texture: The texture of the cheesecake will be similar to mousse and should be soft. For a firmer cheesecake do not fold in the whipped cream. Serve it on top instead.Notes on Sweeteners: