In a bowl, mix the almond meal, melted butter, splenda, vanilla and nutmeg.

Mix until it forms a granular texture.

Pour into a springform pan that has been sprayed with PAM and press down to form the crust

Bake at 350F for 8-10 minutes until it begins to brown.

Set aside to cool

In a small saucepan, bring the contents of the following to a simmer -

2/3 of the berries

Sprinkle of nutmeg

Splash of vanillla

Packet of Splenda

Once throughly heated, mash with a fork.

I thickened mine with a smidge of Thick-It-Up (feel free to use cornstarch) as it was a bit runny. You want a jam like texture.

Set aside to cool.

In a small saucepan, heat the lemon juice and stir in the gelatin, stirring until dissolved, set aside.

In a bowl, whip the cream cheese until fluffy

Add 1 packet of Splenda, the lemon juice / gelatin mixture, lemon zest and 1 tsp vanilla. Whip until smooth.

In a separate bowl, whip the whipped cream until stiff peaks form.

Fold in cream cheese mixture.

Fold in compote and handful of leftover whole berries (save a few for decoration).

Pour into cooled pie crust and chill several hours.