Place cream cheese into a large bowl. Take an electric mixer and mix cream cheese until creamy. Then add vanilla extract and powdered erythritol, and mix to combine.
Next, mix gelatin powder with boiling water in a glass jar until gelatine dissolves. Let it cool to room temperature and combine it with the cream cheese mixture.
In a different bowl, beat heavy cream into soft peaks. Incorporate whipped cream using a spatula into the cream cheese bowl.
Pour the cream cheese mixture over the prepared base, and extend it with a spatula to cover evenly.
spoon jam on top of the filling, leaving some white gaps. Then, move a knife around the top to make the swirl effect.
Refrigerate the cheesecake for at least four hours or overnight.
Once completely set, lift the cheesecake out of the tray by the edges of the parchment paper. Note: this step is easier with an extra pair of hands.
Gently peel off the paper on the sides of your cheesecake for easy slicing.