Prepare the no-bake crust by mixing the crust ingredients until they are well combined. This is easiest in a food processor. Press into a standard 9 inch pie plate.
Filling
Bloom the gelatin by sprinkling it over ¼ cup of cold water. Let is sit for 5 minutes. Then mix in ¼ cup very hot water. Stir until is almost all dissolved. You will strain out any lumps.
Process the cream cheese, cottage cheese, and sweetener in a food processor until smooth. Add the sour cream and vanilla. Pulse until well combined. Scrape down the sides if needed.
Add in the gelatin mixture (strain through a mesh sieve if there are any lumps). Mix well. Pour about half of the filling into the prepared crust.
Add the food coloring to the remaining cheesecake filling. Mix well. Pour on top of the plain cheesecake. Spread evenly. Swirl if desired.
Refrigerate at least 2-3 hours to set.
Topping
Whip the cream until stiff peaks form.
Dissolved 1 teaspoon of gelatin in 2 tablespoons of cold water. Since it is such a small amount of gelatin it should dissolve completely with just cold water.
Mix in the sweetener and then the dissolved gelatin. Pipe onto the cheesecake. Garnish with orange slices. Store in the refrigerator.
Notes
Nutrition: this cheesecake has 12 pieces. The nutrition facts are for one slice. There are 3.6 NET carbs per serving.Gelatin: for a firmer cheesecake use 1.5 or 2 tablespoons of gelatin. For a softer cheesecake use 1 tablespoon of gelatin.Whipped Cream: the gelatin in the whipped cream is optional but helps stabilize it for decorating the cheesecake.To Store: keep the cheesecake wrapped tightly and in the fridge until ready to serve. The cheesecake will last 5-7 days in the fridge. To Freeze: place 2 layers of plastic wrap over the cheesecake and keep it in a freezer-safe container with a lid. It will last up to three months and can be thawed in the fridge the night before ready to serve. Notes on Sweeteners: