Prepare the crust:
Preheat your oven to 350°F (175°C). In a medium-sized bowl, combine the almond flour, sweetener, butter, and a pinch of salt. Stir until the mixture forms a dough-like consistency. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, until lightly golden. Let the crust cool while you prepare the filling.

Make the filling:
In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream, Lakanto sweetener, eggs, and vanilla extract. Continue to beat until the mixture is fully combined and smooth.

Bake the cheesecake:
Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula. Bake at 325°F (163°C) for 50-60 minutes, or until the center is almost set (it will firm up as it cools). Turn off the oven and let the cheesecake sit in the oven for 1 hour. Then, remove from the oven and allow it to cool completely on the counter. After cooling, refrigerate for at least 4 hours, or overnight.

Make the caramel sauce:
In a saucepan, melt the butter over medium heat. Add the Allulose and stir until it dissolves. Add the heavy whipping cream, salt, and molasses, stirring until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the toasted pecan pieces. Let the sauce cool.

Make the chocolate sauce:
In a microwave-safe bowl, heat the Lily’s chocolate chips and heavy whipping cream in 20-30 second intervals, stirring in between, until fully melted and smooth.

Assemble the cheesecake:
Once the cheesecake is fully chilled, drizzle the caramel sauce and chocolate sauce over the top. Sprinkle with additional toasted pecans if desired.

Serve:
Slice and serve chilled. Enjoy!