Preparing the crust: Preheat the oven to 350 degrees F. In a mixer bowl combine the almond flour, coconut flour, THM Gentle Sweet, and softened butter. Mix well. Press the crumbs in a 9-inch cheesecake pan. Bake for 10 minutes. Cool.

Preparing the cheesecake: In a blender jar blend the cottage cheese, Vanilla extract, lemon juice, lemon zest, and eggs until smooth. Add cream cheese and blend unitl smooth. Stir in sour cream and blueberries. Pour over the baked crust.

Baking the cheesecake: Preheat the oven to 300 degrees F. Place a pan of water on the bottom rack. Place the cheesecake on the rack above the pan of water. Bake for 55 minutes. Turn the oven off. Prop the oven door open about 1 inch. Cool for the cheesecake in the oven for 1 hour. Remove the cheesecake and cool at room temp for 4 hours. Refrigerate.

Blueberry sauce: In a small cup soften the gelatin in 1 tablespoon of water. In a small sauce pan cook the bluebrries, THM Gentle Sweet, and remaining water together until blueberries are soft. Add the softened gelatin, Stir well. Cool completely.

Whipped Cream: Whip cream until soft peaks form. Add Xanthan gum and THM Stevia. Whip until thickened. With a decorating bag pipe mounds unto the cheesecake.

Garnishing: Garnish the cheeseake with sweetened whipped cream, lemon slices, blueberries, and blueberry sauce.