Crust

Preheat Oven to 350.

Place all crust ingredients in food processor and pulse until soft dough forms. Press dough into greased 7 inch springform pan. Bake for 12-15 minutes. Set aside, let cool.

Cheesecake Layer

In large mixing bowl, place softened cream cheese and beat for 3 minutes until completely smooth. Add swerve, or preferred sweetener and beat additional 3 minutes.

Add heavy whipping cream and vanilla. Whip for 5-7 minutes or until mixture is completely smooth.

Pour mixture onto cooled (or mostly cooled) crust and spread evenly. Place in freezer while you prepare final layer.

Caramel Pecan Layer

In skillet or saucepan over medium-low heat add  4 tbsp butter. Once butter is almost completely melted add swerve, or choice of sweetener. Stir frequently with rubber spatula and watch closely as it turns golden brown.

Once it is light or golden brown, add heavy cream and pecans. Continue gentle stirring frequently until dark golden brown. Turn off heat and add final tablespoon of butter. Let mixture cool for 10 minutes.

Mixture should still very hot but cooled from the near boiling point. Remove cheesecake from freezer and pour caramel pecan mixture over top, using rubber spatula to even layer.  Try to make sure all pecan pieces are flat and level with caramel for best results. You may need to press them down gently or gently move pan back and forth to level.

Place in fridge overnight to completely cool. If mixture is not completely cool when cut into, the top layer will not stay together.

Place in freezer for 2-3 hours before you're going to eat it. Freezing it will firm up the cheesecake layer and allow you to slice through the top layer without it cracking.