Crust

1. Preheat oven to 325°F.
2. Mix dry ingredients: ground walnuts, erythitrol and pumpkin spice.
3. In a separate bowl, beat the egg.
4. Add butter and vanilla to bowl with the egg and mix well.
5. Add the wet ingredients to the dry ingredients and mix well.
6. Grease the pan with butter.
7. Add the crust mixture to the springform pan and use your fingers or a flat-bottomed glass to spread the mixture thinly over bottom and sides of the pan.
8. Bake at 325°F for 10 minutes and then set aside to cool.

Filling

1. Beat the cream cheese, erythitrol, 1/3 c. heavy cream, vanilla and salt until well blended.
2. Add the eggs one at a time while blended on low, ensuring each egg is well blended before adding another.
3. Pour the batter over the crust in the pan.
4. Mix the pumpkin puree with 4 tbsp. heavy cream until smooth. Drop spoonfuls into the pan evenly and swirl with a knife.
5. Make a hot water bath. Wrap the springform pan with aluminum foil so no water can get in. Fill a roasting pan with enough hot water to reach halfway up the springform pan. Add the springform pan to the roasting pan and place into the oven.
6. Bake for 55-60 mins or until outer two-thirds of the cake is set. Open the oven door slightly, allowing the hot air to release slowly. Prop it open with a wooden spoon if necessary.
7. Let cheesecake cool completely before removing the sides of the pan. Refrigerate at least four hours or overnight before serving.