Preheat oven to 350.

Grease 9x13 glass dish well.

Coarsely grind pecans and combine all ingredients.

Bake at 350 degrees for 15-20 min.

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.

Add xylitol to a medium heavy-bottomed sauce pan and heat over medium heat. Stir until the xylitol is dissolved.

Stop stirring and let the mixture come to a boil. Allow to boil for 8-10 minutes or until the mixture begins to slightly brown.

Remove from heat and carefully add 1 T. butter. The butter will cause the mixture to boil up.

Then slowly add the cream and add the salt. Allow to cool slightly before drizzling over cheesecake.

If using granulated xylitol use a coffee grinder or magic bullet and grind until powdered.

Melt butter over medium heat and add the cocoa. Stir until mixed together.

Add the cream and stir over medium-low heat until well combined.

Remove from heat and add xylitol and stevia.

Allow to cool slightly before drizzling over cheesecake.