Cube softened cream cheese in a large mixing bowl. Beat well until smooth.
Add sour cream and xylitol. Beat well.
Add remaining ingredients and beat until smooth. Be sure to scrape down the sides and bottom of the bowl and mix together.
Pour mixture over the crust. Bake at 350 degrees for 40-45 minutes.
Make salted caramel sauce, fudge sauce, and toast pecans.
After cheesecake has cooled, top with toasted pecans (I use approximately 1 cup) and drizzle with fudge sauce and caramel. Refrigerate several hours before serving.