In a bowl mix together the ingredients to make your crust. Place the crust into your lined springform pan and press the crust firmly into the bottom of the pan with your hand. Place the crust in the freezer to harden while you make your filling.
Add all the filling ingredients EXCEPT the eggs and berries to a food processor. Mix until smooth.
Now open the lid and add the eggs. Mix for a few seconds until the eggs are mixed in thoroughly.
Remove the crust from the freezer and pour HALF the filling into the cheesecake pan. Tap the pan several times on the kitchen counter to make the cheesecake level.
Add the berries to the food processor with the remaining cheesecake filling. Blend the filling for a couple of seconds until the filling turns pink. Pour the remaining pink filling into the pan over the white layer. Tap the pan to the counter a few more times to level the cheesecake again.
Now it's time to cook.Add 1 cup of water your slow cooker and place a small plate in the center. Set the cheesecake on top of the plate and cover the slow cooker with the lid.Cook the cheesecake on HIGH for 1-2 hours or until the top is firm, but the center is still a little jiggly.
When done cooking let the cheesecake cool on the counter for an hour before placing it in the refrigerator to chill overnight.
The next morning use a hand mixer or whisk to mix together the heavy cream and sweetener to make whipped cream. Smooth the whipped cream over the top of the cheesecake.Freeze for 20 minutes to firm the whipped cream, then slice and serve.