Preheat oven to 350. Mix the almond flour, 5 tablespoons of melted butter and sweetener, 1/2 t vanilla and cinnamon.
Divide evenly between your muffin pan. I use silicone pans. You might need to use muffin liners if you aren't using silicone. Smash the crust mixture into the muffin holes.
Bake the mixture for 7 minutes. Remove from the oven.
Add cream cheese into a bowl of the your mixer. Beat until softened. Add the eggs, sweetener, extracts, and lemon juice. Mix well.
Stop the mixer and scrape the sides and bottom. Mix again, just until combined.
Divide the cream cheese mixture evenly between the muffin pan.
Bake for 15 minutes and check the cheesecakes. They should be just a little jiggly. It might take 20 minutes. Remove from the oven. Allow to cool for a few minutes and then place in the fridge. Allow to cool for 3 or more hours.
Fill or drizzle with desired topping.