Crust instructions: In a food processor combine almond flour, walnuts, coconut flour, sweetener, and cinnamon. Pulse until well combined. Add butter. Pulse until crumbly. Press on the bottom of a spring-form cheesecake pan. Refrigerate.   Filling Instructions: In a mixer bowl combine cream cheese, sweetener, and cinnamon. Mix until smooth. Add sour cream. Mix well. Soften gelatin in almond milk for 5 minutes. Set aside. Add whipping cream, vanilla, and xantham gum to cream cheese mixture. Whip until fluffy. Heat almond milk/gelatin until syrupy. With mixer running on low pour the gelatin into the cream cheese mixture in a thin stream. Mix well. Fold in peaches. Spoon into cheesecake pan, smoothing the top. Refrigerate. Garnish with Peach/Pineapple Jam or fresh peaches when serving.