Preheat the oven to 350 °F (175 °C). Place a round of parchment paper on the bottom of a 9" springform pan and grease the sides with butter.

Place all the crust ingredients in the bowl of a food processor fitted with an S-blade. Process on high until combined. If using powdered Lakanto, your mixture will resemble a powder. The pecans should only be about 1/8" in size or a bit smaller but they shouldn't be chopped super small.

Press into the greased springform pan. The crust will go up a bit more than halfway up the sides. It shouldn't be pressed up so high that the crust is super thin. You want the filling to fit in the crust, so it also shouldn't be too low.

Bake for 8 minutes or until it appears dry, not glossy.

Remove from the oven, use a spoon to smooth it out if it doesn't look perfect (little holes, cracks, whatever) and let it sit on a cooling rack for 15 minutes while you prepare the filling.

In a large mixing bowl using an electric hand mixer, beat together the cream cheese and sweetener until fluffy.

Add the vanilla, salt and sour cream and beat on low until combined.

Add in the eggs, one by one, until combined. Be sure not to overmix.

Pour this into the crust which has cooled for 15 minutes.

Bake at 350 F (175 C) for 40-50 minutes (I did 45). When you tap the pan, it won't be totally set but won't be so jiggly that it looks uncooked.

Remove from the oven and let come to room temperature, about 2 hours, before chilling for 8+ hours.

Refrigerate for 4 days or freeze for up to 3 months. You can freeze the whole cheesecake and then let it thaw overnight in the fridge.