Crust
1. Pulse the pecans and almond flour together in a food processor until fine. Transfer to a bowl and mix with the melted butter, sweeteners, and cinnamon, to form a sort of wet sand. You may want to use your hands. Finely chop the pecans if you do not have a food processor.

2. Line the bottom of a 10" springform pan with parchment paper. Use your hands to press the crust mixture into an even layer in the bottom of the pan. Use the back of a spoon to flatten, especially around the rim to give it a nice edge. Place in the freezer whilst you make the filling.

Filling
1. In a large mixing bowl, beat the heavy cream using a hand mixer until stiff, about 1 - 2 minutes. In a separate bowl, beat the cream cheese and vanilla extract. Slowly add the powdered sweetener and beat until fluffy and combined, about 1 minute.

2. Add the cream cheese mixture to the whipped cream and fold with a spatula to combine, about 30 seconds.

3. Place the dark chocolate chips in a heat proof bowl over a pan of simmering water. Melt on a medium/ low heat stirring regularly. Remove the bowl from the pan and allow to cool for about 10 minutes, to room temperature but still fluid. Alternatively, melt the chocolate in the microwave in 15 second increments, stirring in between until melted.

4. Remove 1 cup of cheesecake filling and stir into the melted dark chocolate chips with a spatula or balloon whisk until combined.

5. Prepare the caramel sauce as directed in this blog post.

Assemble
1. Remove the crust from the freezer. Use a spatula to spread the chocolate cheesecake mixture onto the top of the crust. Make sure it is level.

2. Stir the chopped pecans through about 1/4 cup of the caramel sauce. Spread the caramel pecans across the chocolate cheesecake layer and top with the rest of the white cheesecake batter. Smooth the top with a spatula.

3. Refrigerate for a full 6 to 8 hours until set. For best cutting results place in the freezer for about the last 30 minutes - 1 hour so that it’s nice and firm to slice, but keep an eye on it so it doesn’t freeze solid.

When nice and firm and almost ready to serve, remove from the freezer to come slightly to room temperature and prepare the chocolate ganache.

Ganache
Heat the cream in a sauce pan until hot, but not boiling. Remove from the heat and add the butter and chocolate chips and allow to soften for 4 - 5 minutes. After resting, stir with a balloon whisk or fork until smooth.

Drizzle the ganache over the cheesecake and 1 or 2 tablespoons of the caramel sauce. You can reheat it a little if it’s set too hard but use a spoon to drizzle or it will melt the piping bag. (*Optional- use a spoon or clear piping bag with a tiny snip at the end for a fine drizzle)