Preheat oven to 325 degrees F. Grease a 9 inch springform pan and line with parchment paper. Set aside.

CRUST: Place all the ingredients into a medium bowl and combine well with a hand mixer until the mixture resembles sand. Press onto bottom of prepared pan. Place in the oven to bake for 8 minutes or until starting to turn golden brown. Remove from oven.

FILLING: In a large bowl, using a handheld mixer, or in the bowl of a stand mixer, beat the cream cheese, sweetener, almond milk, extracts, and salt until well blended. Add the eggs one at a time, mixing on low speed after each addition just until blended. Pour the batter into the prepared springform pan.

CINNABON SWIRL: In a saucepan, heat the butter over high heat, stirring often, until the butter froths and brown flecks appear. Whisk in the sweetener, extract, cinnamon, and salt. Remove

from the heat and let cool slightly.

Spoon the cinnamon swirl onto the top of the cheesecake batter in the springform pan. Using a knife, cut the cinnamon swirl through the batter several times for a marble effect.

Set up a water bath: Wrap aluminum foil entirely around the bottom and halfway up the sides of the springform pan to prevent water from leaking into the removable bottom of the springform pan. Place the cheesecake in a roasting pan (or any baking pan with sides) and place the pans into the oven. Pour hot water into the roasting pan so that it comes halfway up the sides of the springform pan.

Bake for 55 minutes, or until the center is almost set. Remove from the oven and let cool completely in the pan before removing it.

Refrigerate for 4 hours or overnight before serving. Store leftover cheesecake in the refrigerator for up to 7 days.