In a food processor, ground the pecans until they are fine.

Brown the ground pecans with almond flour in a frying pan over medium heat for about 4 to 5 minutes, stirring continuously.

Remove from heat, mix in the sweetener and melted butter, combining well.

Line a springform pan with parchment or wax paper and press the nut mixture into the bottom of the pan.

Refrigerate the crust while preparing the cheesecake filling.

In a large mixing bowl, whip the whipping cream with 1/4 cup of cream cheese until stiff peaks form.

In a separate saucepan, bring 1 cup of water to a boil, then dissolve the sugar-free jello packets in the boiling water.

Blend the dissolved jello with the remaining 1/2 cup of cream cheese in a blender until smooth.

Gently fold the jello mixture into the whipped cream mixture, combining until fluffy.

Pour the jello cheesecake mixture over the prepared crust and refrigerate for about 1 hour until set.