Line the bottom of a 9 inch springform pan with parchment paper and set aside.

In a medium bowl, combine the ground pecans, almond flour, powdered sweetener, and melted butter, then mix until the mixture resembles damp sand and holds together when pressed.

Firmly press the nut mixture into the bottom of the prepared pan in an even layer, using the bottom of a glass or measuring cup to compact it well.

Place the crust in the refrigerator to chill while you prepare the filling.

In a large heatproof bowl, add the sugar free Jello powder. Pour in the boiling water and whisk until the agar-agar powder is completely dissolved and no crystals remain.

Let the Jello mixture cool until it is just warm to the touch, about 10 minutes, so it does not melt the cream.

Add half of the cream cheese (about 6 tablespoons) to the slightly cooled Jello mixture and beat with a hand mixer until completely smooth and silky.

In a separate large bowl, add the remaining cream cheese and the cold heavy whipping cream, then beat with a hand mixer until medium to stiff peaks form and the mixture looks thick and billowy.

Gently fold the whipped cream mixture into the Jello base in 2 to 3 additions, using a spatula and light sweeping motions, until no streaks remain and the mixture is uniform.

Remove the chilled crust from the refrigerator, then pour the cheesecake filling over the crust and smooth the top with a spatula.

Tap the pan lightly on the counter a few times to release any large air bubbles and level the filling.

Refrigerate the cheesecake for at least 4 hours or until the center is set and only slightly jiggly.

When ready to serve, run a thin knife around the edge of the pan, release the springform ring, slice, and serve cold.