In a medium mixing bowl, whisk together the almond flour, powdered Swerve, and ground cinnamon for the crust. Add the melted butter and stir until combined.

Press the crust mixture evenly into the bottom of a 10-inch springform pan that has been greased with non-stick cooking spray. Place in the refrigerator to set for 20 minutes.

In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Beat in the sour cream.

Add the powdered sugar substitute, pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Mix just until combined.

Add the eggs and beat into the cheesecake batter just until combined; do not over-mix.

Pour the cheesecake batter into the springform pan. Bake at 300F for 1 hour and 20 minutes until golden brown on top. Tip: place a cookie sheet under the cheesecake to catch any butter that might drip out of the pan from the crust.

Cool the cheesecake at room temperature until just warm, then cover with plastic wrap and refrigerate for at least 6 hours.

Before serving, beat the heavy whipping cream until thickened. Add the powdered sugar substitute and ground cinnamon, then beat until it reaches the consistency of whipped cream.

Slice and serve the cheesecake with the whipped cream.