Preheat oven to 350 degrees F. Grease and line 9-inch springform pan with parchment paper.

In medium bowl, combine almond flour, salt and optional cinnamon. Set aside.

In separate bowl, combine melted butter, brown sugar replacement and vanilla.

Add butter mixture to almond flour mixture. Using hands, a fork or pastry cutter, combine ingredients into a sand-like texture.

Press crust into prepared pan and use a measuring cup to level. Bake 15-20 minutes until slightly brown.

In large bowl using hand mixer or stand mixer, combine cream cheese and powdered sugar sweetener on medium speed.

Add vanilla, salt, optional cinnamon and sour cream. Mix on medium speed until combined, making sure to scrape the bowl.

Add eggs one at a time, mixing gently until just combined. (Note: If preparing in advance, batter can be refrigerated 1-2 days in airtight container.)

Pour batter into prepared and cooled crust. Smooth with offset spatula.

Bake at 350 degrees F on middle rack for 45-55 minutes or until edges are set but center is jiggly.

To cool, turn off oven and crack oven door open with cheesecake still inside. Cool 1 hour in the oven, then another hour on the counter. Gently, take a sharp knife and run along the edge to separate cheesecake from edges of pan. Cool at least 4 hours or overnight in refrigerator.

Right before serving, make pecan topping.

In saucepan over medium heat, combine butter, sweetener, salt and optional cinnamon. Stir constantly 4-5 minutes until smooth and bubbly.

Reduce heat to medium-low. Stir in heavy cream until completely combined.

Remove from heat and stir in pecans and vanilla. Cool at room temperature 30 minutes before topping cheesecake, using this time to let cheesecake soften out of fridge.

Gently remove from springform pan, running knife along the edge once more before loosening the latch and removing mold.

Place large plate over cheesecake and carefully flip cheesecake upside down to remove bottom of pan and parchment paper.

Place serving plate or cake stand face down on top of crust. Quickly return cheesecake right-side up.

When sauce has cooled 30 minutes, pour over cheesecake and gently spread to edges with spoon.

Serve immediately. Topping with solidify as it cools.