Combine the pork rinds, 2/3 cup swerve and melted butter in a food processor. Process until combined.
Grease a 9 inch pie pan. Pour crust mixture into pan and spread to cover pan.
Bake at 350 degrees F for 10-15 minutes.
Remove from oven and let cool while you make the filling.
Put the warm water and gelatin in a small bowl. Stir with a fork until combined.
Add the cream cheese, heavy cream, vanilla and 1.5 cups of Swerve into blender. Blend for 30 seconds to 1 minute on medium.
Add the gelatin mixture to the cream cheese mixture and blend for 10-20 more seconds.
Pour the filling onto the cooled crust and spread.
Keep covered in the fridge until ready to serve.
