Crust:
1 1/4 cup crushed pecans
1/4 cup almond flour
2 tablespoons erythritol
1 teaspoon cinnamon
4 tablespoons salted butter melted
Combine all ingredients and press into the bottom of a 9” springform pan and bake at 375F for 10 minuets.
Filling:
4 8oz blocks of cream cheese softened
4 large eggs
1 1/2 cups erythritol
2 tablespoons vanilla extract
Pinch of salt
2/3 cup sour cream
2/3 cup heavy whipping cream
Cream the softened cream cheese with the erythritol. Add vanilla and salt and mix until incorporated. Add eggs one at a time mixing after each. Add sour cream and mix. Add heavy whipping cream and mix until smooth. Wrap the bottom of your pan with aluminum foil just in case there’s a leak. Pour mixture into your springform pan. Put a 9x13 pan on the bottom rack of you oven and fill half way with boiling water. Place cheesecake on middle rack and bake at 325F for 1 1/2 hours. Don’t open the door until then. If your cake isn’t lightly brown on top leave it in a bit longer. The cake will be loose and will appear to be under cooked, this is normal. Turn off the oven and leave the cake in the oven with the door cracked for another hour. Remove from oven and cover with aluminum foil. Put it in the refrigerator for at least 4 hours, over night is better. Slice and enjoy 
