Cappadona Ranch Ricotta Cheesecake

Ingredients

• ¼ cup Cappadona Ranch Mesquite bean flour
• 2/3 cup almond flour
• 1/3 cup coconut flour
• 4 tbsp melted butter
• 2 tbsp Monkfruit Blend Sweetener
• 2 cups ricotta cheese
• 16 oz cream cheese softened
• 4 eggs
• 1 tbsp vanilla
• 3/4 cup Monkfruit Blend Sweetener
• ¾ cup butter
• ¾ cup powdered Allulose Sweetener
• 1 ½ cup heavy whipping cream
• 1 tsp salt