In a large mixing bowl, blend 8 oz of softened cream cheese with a hand mixer on medium speed until smooth, about 2-3 minutes.

Gradually add in ½ cup of melted butter and ½ cup of sweetener, along with 1 tsp of vanilla extract, a pinch of salt, and ½ tsp of cinnamon, mixing until smooth.

In a separate bowl, whisk 2 large eggs until pale yellow, then introduce the eggs into the cream cheese mixture, blending on low speed.

Transfer the mixture into a 9-inch pie dish, smooth the top, cover tightly with plastic wrap, and chill in the refrigerator for at least 3 hours.

Serve the Keto Cheesecake Fluff cold, topped with fresh berries or whipped cream if desired.