• Line an 8-inch square pan with 2 layers of plastic wrap that overlaps the top of the pan.

To Make the Crust

• Combine half a packet of unflavored gelatin with the almond flour in a large mixing bowl, then stir in the sweetener and salt.
• Add the softened cream cheese, heavy cream, vegetable shortening, vanilla extract, and lemon juice. Mix the wet and dry ingredients together to form a loose dough. You may find it easier to do this with your fingers.
• Press the dough into the bottom of the prepared pan. You can use a small piece of parchment paper to help keep the dough from sticking to your fingers as you press it into place.

To Prepare the Strawberries

• Wash and dry strawberries and remove the tops. Chop strawberries, add to a small bowl, and mash with a fork. Add 1 TB sweetener and one tsp of vanilla extract to them and stir. Allow to rest while you prepare the cheesecake filling.

To Make the Cheesecake Filling

• Add a full packet of gelatin powder to a clean mixing bowl with sweetener. Next, add the heavy cream, vanilla extract and the softened cream cheese. Mix until smooth, with no lumps.
  
• Add the mashed strawberries and stir them into the cheesecake filling. Scoop the cream cheese mixture onto the crust and spread it with a spatula.
• Cover with plastic wrap and refrigerate until everything is firm, between 2-4 hours.