1. Using a food processor, add the cream cheese first. 
2. Then add the whipping cream. 
3. Add the almond butter. 
4. Lastly, add the stevia. 
5. Process until the texture is smooth. 
6. Serve in a small cup or bowl and add the chopped almonds.

For the Base (Optional)

1. Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan or line the bottom with parchment paper.
2. In a mixing bowl, combine the almond flour and melted butter. Stir well until the mixture resembles coarse crumbs and is evenly moistened.
3. If desired, add the low-carb sweetener to the mixture and mix until incorporated. Adjust the sweetness according to your taste preferences.
4. Transfer the crust mixture to the prepared springform pan. Use the back of a spoon or your fingers to press the mixture evenly onto the bottom of the pan, forming a firm crust.
5. Bake the crust in the preheated oven for about 10-12 minutes or until it turns golden brown and slightly firm. Keep an eye on it to prevent over-browning.
6. Once baked, remove the crust from the oven and let it cool completely before adding the cheesecake filling.