Place ¾ cup Swerve granular in a deep, heavy saucepan. Cook, stirring occasionally, over medium heat until the Swerve is fully melted and is the color of an old penny, 5-6 minutes. Remove from the heat and gradually stir in ½ cup heavy cream – be careful, the mixture will bubble up. Add the butter and stir until melted. Stir in 1 teaspoon vanilla and ¾ teaspoon salt. Pour the mixture into a bowl and let cool. Refrigerate, covered, until time to serve.
Preheat the oven to 325 degrees. Spray a 9- or 10-inch springform pan with cooking spray.
Combine the almond flour, ¼ cup Swerve granular, melted butter, and ¼ teaspoon salt. Mix well and press firmly into the bottom of the prepared pan. Bake for 10 minutes. Leave the oven on.
Combine the cream cheese, 1½ cups heavy cream, 1 teaspoon vanilla, ¼ teaspoon salt, and remaining ½ cup Swerve granular in a blender. Blend on high until smooth. Pour the mixture on top of the crust and place in a baking dish. Pour hot water into the baking dish, coming about hallway up the sides of the springform pan. Bake for 60-70 minutes or until golden brown on top and the filling is set in the middle. Let cool, then refrigerate for 4 hours or up to 24 hours.
Before serving, remove the caramel sauce from the refrigerator. Whisk until smooth.
Remove the ring from the springform pan, place the cheesecake on a serving plate, and drizzle with the caramel sauce. Sprinkle a little more salt on top.