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Grease an 8 inch spring form pan. Set aside.
Place all the crust ingredients into a large mixing bowl or food processor and process to combine. Spread crust batter into the bottom of the spring form pan and pat down until it's level. Set in fridge.
Boil the water then add the gelatin and stir until dissolved. Set aside to cool.
Add the cream cheese and cottage cheese to a food processor or a large bowl using an electric mixer, blend together.
Pour in the sugar free condensed milk, sweeteners, spices and blend until combined. Taste and adjust sweetener if needed.
Drizzle in the cooled gelatin and blend until incorporated. Set aside.
Spread the cheesecake batter onto the crust, cover with plastic wrap and refrigerate 6-8 hours or overnight.
Remove the spring form when you are ready to decorate with topping.
Place the fresh cranberries in a small bowl and stir to coat with sweetener. Set aside.
Place the heavy whipping cream in a stand mixer with the vanilla stevia or sweetener of choice and using the whisk attachment, whip until stiff peaks.
Place into a pastry bag with the star tip or piping tool and cover the edges of the cheesecake with whipped cream adding cranberries and fresh rosemary twigs around edges.
Place in the fridge until ready to serve for up to 5 days.