Toast the pecans by baking them in the oven at 325 degrees for 10 minutes. Stir halfway through baking to ensure they brown evenly.

Place the toasted pecans in a blender and blend until ground. Be careful not to over process.

In a bowl, mix the ground pecans, butter, sweetener, and vanilla to form the crust mixture.

Line a cheesecake or pie pan with parchment paper.

Pour the crust mixture into the pan and press down.

Place the cream cheese in a bowl and mix with a hand mixer until smooth.

Add the heavy whipping cream, sweetener, and vanilla and continue to mix until it is smooth, thick, and creamy.

Spoon the cream cheese mixture evenly over the crust with a spatula.

Refrigerate for at least one hour.