• Prepare a 10-inch springform pan with a lining of parchment paper.

Make The Crust:

• Pulse the pecans and almond flour together in a food processor until the mixture is fine. If you don't have a food processor, finely chop the pecans and mix them with the almond flour in a bowl.
• Transfer the pecan mixture to a mixing bowl. Add the melted butter, brown sugar substitute, granulated sugar substitute, and cinnamon. Stir or mix with your hands until the mixture resembles wet sand.
• Use your hands to press the crust mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon and compact the crust, especially around the edges.
• Place the pan with the crust into the freezer to chill and set while you prepare the filling.

Make The Cheesecake Filling:

• In a large mixing bowl, beat the heavy cream with a hand mixer until stiff peaks form, about 1-2 minutes.
• In a separate bowl, beat the softened cream cheese and vanilla extract until smooth. Gradually add the powdered sugar substitute, beating until fully combined and fluffy, about 1 minute.
• Gently fold the cream cheese mixture into the whipped cream with a spatula until combined, about 30 seconds.
• Place the dark chocolate chips in a heatproof bowl over a pan of gently simmering water. Stir constantly over medium-low heat until melted, then remove from heat. Let cool for about 10 minutes, until room temperature but still fluid.

  Alternatively, melt the chocolate in the microwave in 15-second intervals, stirring between each, until melted.
• Remove 1 cup of cheesecake filling and stir it into the cooled, melted dark chocolate until thoroughly combined.
• Prepare the Sugar-Free Caramel Sauce according to recipe directions.

Assemble The Cake:

• Remove the crust from the freezer. Spread the chocolate cheesecake mixture evenly over the crust and smooth the top.
• Stir the chopped pecans into 1/4 cup of the caramel sauce. Spoon this mixture over the chocolate cheesecake layer.
• Spread the remaining plain cheesecake filling over the caramel pecan layer. Smooth the top with a spatula.

Chill The Cheesecake:

• Refrigerate the assembled cheesecake for 6 to 8 hours, or until fully set. For the cleanest slices, move the cake to the freezer for about the last 30-60 minutes, but monitor it closely so it doesn’t freeze solid.

Make The Chocolate Ganache:

• Heat the heavy cream in a saucepan until hot but not boiling. Remove from heat. Add the chocolate chips and butter. Let sit undisturbed for 4-5 minutes to soften, then stir with a balloon whisk or fork until smooth.

Finish And Serve The Cake:

• Remove cheesecake from fridge or freezer and allow it to return to just below room temperature. Run a thin knife around the edge to loosen the cake, release the sides of the springform pan, then transfer the cake—still on the pan base and parchment—to a platter or serving dish.
• Using a spoon or a clear piping bag with a very small tip, drizzle the ganache over the cheesecake. If the ganache is too thick, briefly reheat for easier drizzling. Optionally drizzle 1-2 tablespoons of the caramel sauce over the cheesecake, as well.
• Slice and serve after toppings have set.