Step 1

Preheat oven 375 deg F (190C).

Step 2

Add whole pecans to food processor and pulse until texture is similar to a ground flour.

Step 3

Add almond meal and coconut sugar and pulse a few times to blend.

Step 4

Add melted butter and mix well into nut mixture.

Step 5

Press nut mixture in a parchment-lined baking pan (see baking pan sizes notes below). Set aside.

Step 6

In a mixing bowl, combine cream cheese, eggs, maple syrup, and vanilla. Beat well until mixture is smooth. (See note below.)

Step 7

Pour cream cheese mixture over nut crust in pan and spread evenly, making sure to spread it to the edges of the pan.

Step 8

Bake for 20 minutes. Let cool for at least 10-15 minutes.

Step 9

Set oven temperature to 425 deg F (230C).

Step 10

Combine Greek yogurt, maple syrup, and vanilla and mix together with a whisk until well combined.

Step 11

Pour over Layer 1 in the pan and use the back of spoon or a spatula to spread evenly to the edges.

Step 12

Bake for 10 minutes.

Step 13

Bring cheesecake to room temperature completely before covering with foil or pan lid.

Step 14

Refrigerate cheesecake overnight.

Step 15

Cut cheesecake into squares. Serve with fresh whipped cream and fruit sauce, if desired.