Mix all of the crust ingredients together with a fork until well combined. Evenly push crust mixture into a 10" greased spring form pan so that it comes about 1 inch up the sides
Bake crust for 12-14 minutes, until golden brown.
While crust is baking, prepare cream cheese filling. Using an electric mixer, beat cream cheese until light and fluffy, for about 1-2 minutes. Slowly add in the confectioners-style Swerve until smooth. Add 1 egg at a time until incorporated. Add in sour cream and vanilla and mix until combined.
Bake for 65 minutes. The edges should be set but the middle will still look jiggly (it will set as it cools).
Let cool to room temperature and then store in the fridge until ready to serve.
Carmel Pecan Topping
While cooling, prepare the pecan topping. Combine butter and brown Swerve in a small saucepan over medium-high heat until bubbling. Slowly whisk in heavy whipping cream, maple extract, and salt and let bubble for 1-2 more minutes. It may seem thin but it will thicken as it cools. Turn off the heat and fold in chopped or halved pecans.
Using a slotted spoon, scoop the pecans evenly over the top of the cheesecake. With the caramel left in the pan, drizzle over the top of the pecans and cheesecake. This is best served immediately after topping it as the caramel will begin to harden as it cools. (Leftovers still taste delicious, and can be stored in the fridge for up to 7 days.)
Store Cheesecake in the refrigerator and enjoy within 7 days.