Mix in a small bowl the almond flour, sugar substitute, sea salt.

To this add the melted butter.

Stir until well combined.

Next, add the espresso or strong coffee and rum or rum extract.

Reserve 1 cup of the mixture to add as a middle layer.

Press the almond crust to the bottom of 4-ounce mason jars or 9-inch pie dish

Place the mason jars with the crust into the refrigerator while you make the filling.

In a large bowl beat on high the softened cream cheese, sour cream, sugar substitute, vanilla extract, rum or rum extract, and ¼ teaspoon of sea salt.

Scape the sides of the bowl several times.

Add the cold heavy whipping cream slowly into the cheesecake batter and whip for 3-5 minutes until fully combined and light and airy.

Using a piping bag or small spoon add the cheesecake filling halfway into the individual jars that have the prepared crust. If making one large pie add ½ the filling unto the prepared almond crust.

Spoon approximately one tablespoon the reserved cookie crust layer into each mason jar. If making a whole cheesecake add the reserved cookie crust evenly to the surface.

Next top off each mason jar with the remainder of the tiramisu cheesecake filling. Or if making a whole cheesecake add the reserved filling on top of the cookie layer.

Dust the tops of the mason jar or the entire cheesecake if making a whole cheesecake with the cocoa powder evenly.

Top each tiramisu cheesecake with one fresh raspberry or leave plain.

Allow the cheesecakes to chill in the refrigerator for 15-20 minutes for best flavor. If making one large pie make sure you chill the cheesecake for a minimum of 8 hours so that it can be sliced easily. See notes for details.

Store the cheesecake in the refrigerator for up to 5 days.