Prepare the Crust:

1. Preheat the oven to 325° and grease the bottom and sides of an 8-10" springform pan with butter. Line the bottom and the sides of the pan with parchment paper. Add all the crust ingredients to the bowl of a food processor.  Pulse until crumbly.
2. Transfer dough to prepared pan. Working quickly so as not to melt butter in dough, press evenly into the bottom of the pan. Bake until edges are golden brown, about 20 minutes. Transfer pan to a wire rack and let cool completely.

Prepare the Peach Filling

1. Stir the Peach Jel jelly powder into 1/3 cup of cold water and stir until dissolved.  Add 1 1/3 cups boiling water and stir.  Allow the gel to cool for about 30 minutes at room temperature.
2. Place the gel in the fridge to cool and thicken for about 30 minutes.  

Make the Whipped Cream Topping:

1. Whip the cold cream, powdered sugar, and xanthan gum until stiff peaks form, 1 to 2 minutes. Place the bowl in the fridge.

Make the Cream Cheese Layer

1. In a medium-size bowl whip on medium speed, the cream cheese, powdered sweetener, and sour cream until combined and fluffy, about 3o seconds. Fold one-half of the whipped cream into the cream cheese mixture. Chill until ready to use.

Assemble the Cake

1. Once the crust and peach filling have cooled, spread the cream cheese mixture on the crust, spreading all the way to the edges.  Carefully pour the peach filling over the cream cheese mixture.  Place the mixture back in the fridge for 30 minutes to allow the gel to set a little more.
2. Once the gel is a little set on the top, spread the remaining whipped cream over the peach layer and sprinkle with almonds.  Wrap the entire pan in plastic wrap and chill at least 4 hours before serving.