• Preheat oven to 350F. Prepare an 8x8 square baking dish by lining with parchment paper and/or spraying with coconut oil.

Prep the Crust

• Add pecans to a food processor, and pulse into a coarse "flour."
• Combine with other dry ingredients (almond flour, sweetener, cinnamon, coconut flour, and salt).
• Add melted butter and vanilla to dry ingredients, and stir to combine. Press the crust into the bottom of the prepared baking dish to form an even layer.
• Bake for 15 minutes in preheated oven, then remove from oven and allow to cool while you make the sauce and filling.

Prep the Strawberry Sauce

• Add strawberries, water, and liquid to a small saucepan over medium heat. Separately, combine the sweetener and xanthan gum.
• Bring strawberry mixture to a boil, about 2-3 minutes, then stir in the sweetener.
• Cook for an additional 5-7 minutes, stirring and breaking up the strawberries as you go, until sauce is thickened. Remove from heat.

Prep the Cheesecake Filling

• In a medium mixing bowl, beat the cream cheese until smooth. Add granulated Lakanto (or other sweetener), and vanilla extract. Continue beating until well combined.
• Add the egg and egg yolk, and mix until just combined.

Layer and Bake

• Pour about half of the cheesecake filling over the prepared crust.
• Dollop with spoonfuls of the strawberry sauce (using about half), then carefully swirl with a knife.
• Repeat the layers, gently spooning the remaining cheesecake filling on top and then finishing with the rest of the strawberry sauce. Take care to only swirl the top layer this time.
• Bake in preheated oven for 25-30 minutes, or until just set in the center.
• Cool at room temperature for 30-45 minutes, then refrigerate for at least 2 hours to set.

Slice and Serve

• Once chilled and set, slice into individual servings. Top with whipped cream, chocolate drizzle, and/or more fresh berries if desired.