Preheat the oven to 350°F and line a springform pan with parchment paper.

Mix almond flour, cinnamon, stevia, and melted butter until crumbly, then press into the pan. Bake for 10 minutes, then reduce oven to 300°F.

In a pot, cook raspberries, water, lemon juice, and stevia for 5 minutes, crushing the berries as they soften. Let cool.

Beat cream cheese until smooth. Add erythritol, stevia, and vanilla. Mix in eggs one at a time, then stir in sour cream.

Fold raspberry sauce into the batter, pour over the crust, and bake for 60 minutes. Cool for 1 to 2 hours, then refrigerate overnight.

The next day, heat raspberries, water, and stevia until the liquid turns red. Stir in gelatin until dissolved.

Pour the jelly over the chilled cheesecake and refrigerate 2 more hours before serving.