Preheat oven to 350 degrees and grease a 9-inch springform pan,
For the Crust: Grind pecans in food processor until a med-fine meal.
In a bowl combine ground pecans, sugar, melted butter and almond flour. Mix well and pour into spring form pan and press down evenly into the bottom of springform pan.
For Cheesecake: Mix all the cream cheese and sugar until smooth. Then add vanilla and sweetener, mix well. Then add the eggs one at a time mixing until smooth and well incorporated. Pour all of the cream cheese mixture onto the pecan crust.
Place the cheesecake onto a line baking sheet and place in preheated oven. Bake for 60 minutes and then check middle for doneness at this point. The cheesecake should be mostly set in the middle. If you jiggle the pan and the middle jiggles ever so slightly, you are done, remove and cool on counter before putting into fridge for several hours to set up. If however, the middle is very loose, put back into oven for 5 minute increments until done.
Mix the sour cream and monk sugar together and pour over the cheesecake before placing into the fridge to set up.
After the cheesecake has set up, run a knife between the cheesecake and springform pan, carefully remove the sides and cut cheesecake with a sharp knife. Enjoy!