Begin by preheating your oven to 325°F (160°C). Generously coat the sides and bottom of a springform pan with baking spray to prevent sticking.
In a medium mixing bowl, combine the almond flour, unsweetened shredded coconut, Swerve sugar, melted butter, cinnamon, and nutmeg. Mix until well combined. Press this mixture evenly into the bottom of the prepared springform pan. Bake the crust for about 10-12 minutes or until lightly golden. Remove from the oven and let it cool.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add the sour cream and continue mixing until fully incorporated. Then, add the Swerve sugar and mix until combined. If desired, add the cornstarch for extra creaminess and stability.
Add the eggs, one at a time, mixing well after each addition. Finally, stir in the vanilla extract until everything is well blended. Be careful not to overmix; you want a smooth batter without too much air.
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 45-60 minutes, or until the edges are set, and the center is slightly jiggly.
Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour. After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
While the cheesecake is chilling, prepare the berry sauce. In a small saucepan, combine the sliced strawberries, blueberries or raspberries, water, Swerve sugar, and cornstarch (if using). Heat over medium heat until the berries soften and release their juices, about 5-7 minutes. Remove from heat and let the sauce cool.
