Preheat oven to 325 F.

Line 8x8-inch square baking dish (9x9 could be used) with parchment paper.

In a bowl combine the almond flour, sweetener and butter. Stir until thick paste is created. Spread over the bottom of the baking dish. Bake for 10 minutes, then let it cool for 10 minutes. Reduce oven temperature to 300F.

Beat the cream cheese and sweetener on medium speed with he paddle attachment for 2 minutes. Scrape down the sides and the bottom of the bowl, then beat for 1 minute. Add the Greek yogurt, beat until combined. Add vanilla (optional).

Add the eggs, one at a time, beating on low speed to incorporate after each addition.

Pour the batter over the cheesecake crust and bake at 300 F for 45-60 minutes, until the top is set, but still a little soft in the middle. Turn of the oven and let the cheesecake cool inside for 1 hour. Take it out and cool at room temperature completely.

Refrigerate for at least 2 hours. Then cut into squares.

In a small saucepan, combine the raspberries, sweetener and water. Bring to a simmer, cook for 5 minutes, stirring frequently. Turn off the heat. Strain through a fine mesh strainer.

Combine gelatin with 1 tbsp cold water, Let it stand for 5 minutes, then add the mixture to the still warm raspberry puree. Let it thicken a little, then drizzle over the cheesecake bars.

If the gelatin thickens the puree completely, warm up over a double boiler or in the microwave and use.