To make the blueberry sauce heat the berries, water, and sweetener in a small saucepan over medium heat. Once the sauce is simmering reduce the heat to low and allow it to reduce, stirring occasionally, for about 10 minutes. When the sauce has thickened remove from heat and set aside.

OPTIONAL: if desired, blend the blueberry sauce until smooth using a blender or food processor.

Preheat the oven to 350 degrees F. Line an 8x8 pan with foil or parchment paper, and lightly spray with oil.

In a mixing bowl combine the melted butter, coconut flour, sweetener and egg to make a crust. Press into the prepared pan, set aside.

In a mixing bowl combine the softened cream cheese, sour cream, egg, vanilla extract and sweetener. Beat with an electric mixer until smooth.

Pour the cheesecake batter into the prepared pan.

Using a small spoon add HALF the blueberry sauce in small scoops all over the cheesecake. Use a knife or toothpick to swirl the sauce.

Bake at 350 degrees F for 40-50 minutes until the cheesecake has set. Allow the cheesecake to cool completely before refrigerating.

Slice the cheesecake and serve with the remaining blueberry sauce and whipped cream.