In a medium bowl, combine almond flour, melted butter, erythritol, and cinnamon. Mix until crumbly, then press into the bottom of an 8x8-inch lined baking dish.

In a large mixing bowl, beat cream cheese until smooth. Gradually add powdered erythritol and vanilla, mixing until incorporated. Whip heavy cream until stiff peaks form and fold into cream cheese mixture.

Spread cheesecake filling evenly over the crust, smoothing out the surface with a spatula.

Mix remaining cinnamon and erythritol in a small bowl. Sprinkle over cheesecake layer.

Cover and refrigerate for at least 4 hours. Cut into squares and serve chilled.