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Heat up the egg yolks, lemon juice, and sweetener in a pot over medium heat, whisking constantly until thickened and bubbly.
Remove from heat and whisk in the chunks of butter.
Pour curd into a mason jar and store in the fridge until ready to top your cheesecake (don't use it warm over your cheesecake!).
Add the melted butter to the almond flour and sweetener and press into the bottom of a 9" springform pan.
Bake at 350 for 12-15 minutes.
Whip the cream with 1.5 Tbsp vanilla into stiff peaks and set aside.
In a separate bowl, using an electric mixer, mix the cream cheese, lemon juice, 1.5 Tbsp of vanilla, and Gentle Sweet until smooth and creamy.
Gently fold the whipped cream mixture into the cream cheese mixture.
Plop cheesecake mixture by spoonfuls onto cooled crust and smooth top.
Spoon the lemon curd over the cheesecake, smoothing the top again.
Cover with plastic wrap and chill in the fridge for 2-3 hours (or overnight).