Prepare the Pan

Preheat convection oven to 300°F (149°C)

Wrap outside of 9-inch springform pan in heavy-duty foil (for water bath)

Lightly grease inside of pan

Make the Crust

Mix almond flour, erythritol, butter, cinnamon, and salt

Press firmly into pan base using flat-bottom cup

Bake for 8–10 minutes, then let cool completely

Make the Cookie Dough

In a small bowl, mix almond flour, softened butter, erythritol, vanilla, and salt

Fold in chocolate chips

Roll into small ½–¾ inch balls or scoop gently with a #100 scoop

Freeze or refrigerate until firm (10–15 minutes)

Prepare the Filling

Beat cream cheese on medium until smooth (1–2 minutes)

Add erythritol; beat until fully incorporated and creamy

Add heavy cream, vanilla, and lemon juice; mix on low

Add optional almond or coconut flour; mix gently

Add eggs one at a time, mixing 10–12 seconds per egg (do not overmix)

Tap bowl on counter to release air bubbles

Assemble and Bake

Pour half the cheesecake batter into the crust

Evenly distribute half the cookie dough balls

Pour in remaining batter and top with remaining dough (gently pressing some just below the surface)

Place pan in larger roasting pan; fill halfway with hot water

Bake for 55–65 minutes, until edges are set and center jiggles slightly

Cool

Turn oven off, crack door, and let cheesecake rest inside for 1 hour

Cool on the counter another hour

Refrigerate 8+ hours or overnight for clean slices