• Place a round of parchment paper on the bottom of an 8" springform pan and grease the sides with butter. Preheat the oven to 350 °F (175 °C).

Make the crust:

• Place all the crust ingredients in the bowl of a food processor fitted with an S-blade. Process on high until combined. The pecans should only be about 1/8" in size or a bit smaller but they shouldn't be chopped super small.
  1 1/4 cups (125 grams) almond flour, 1 cup (110 grams) pecans, 4 teaspoons (12 grams) coconut flour, 5 tablespoons (70 grams) unsalted butter, 1/3 cup (40 grams) Lakanto, 2 teaspoons ground cinnamon, 1/8 teaspoon salt
• 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 10 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 sit for 15 minutes while you prepare the filling.

Prepare the filling:

• In a large mixing bowl using an electric hand mixer, beat together the cream cheese, pumpkin, sweetener, pumpkin pie spice, vanilla and salt at medium speed until well combined.
  24 ounces (680 grams) cream cheese, 1 cup (240 grams) canned pumpkin, 1 3/4 cups (210 grams) Lakanto, 1 tablespoon pumpkin pie spice, 1 teaspoon vanilla extract, 1/8 teaspoon salt
• Beat in the eggs, one at a time, on low until combined, being sure not to overmix.
  3 large eggs
• Pour this into the crust which has cooled for 15 minutes.
• Bake at 350 °F (175 °C) for 50 minutes. When you tap the pan, it won't be totally set but won't be super jiggly.
• Turn off the oven. Open the oven door and let the cheesecake sit in there for 30 minutes to prevent cracks from forming.
• Remove from the oven after 30 minutes and let come to room temperature, about 2 hours, before chilling for 8+ hours.
• Decorate by piping on some whipped cream. I used Wilton Tip 6B.
• Refrigerate for up to 4 days or freeze for up to 3 months. You can freeze the whole cheesecake and then let it thaw overnight in the fridge.