Preheat oven to 350 degress. Generously spray an 8-inch baking dish, pie dish or springform pan with cooking spray.
Mike almond flour, butter and Swerve until mixture is crumbly. Press in the bottom of baking dish and bake for 8-10 minutes until golden brown.
Cool completely before filling.
Using an electric mixture with the whisk attachment mix cream cheese until smooth and creamy.
Stir in vanilla extract.
Add in heavy cream and whisk on high until mixture thickens and soft peaks form.
Reduce speed to low and mix in jello packet and orange zest until blended.
Spread mixture evenly with a spatula over cooled crust.
Cover and chill until set, about 2-3 hours, or over night.
Before serving add a dollop of whipped cream if desired.
I love to use Wilton Bake Easy spray for the pans. Nothing sticks!
When adding the whipped cream into the cream cheese I like to put a towel over my mixture when mixing on high at first to prevent cream splatters.
To make fresh whipped cream topping, take about 1 cup of heavy whipping cream and whip on high with a few tablespoons of Swerve or preferred substitute and whip on high until soft peaks form. Spread on top of cheesecake or add a dollop before serving.