Rum Cheesecake with Hot Caramel Rum Pecan Sauce

A special meal requires an equally special dessert, and the Cheesecake I made was very delicious, despite being a tad eggy/fluffy (hey, I'm still working on getting my texture to be dense and creamy). BUT, it was super flavorful. So here's the recipe. It's based on the one on the Betty Crocker website: "Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce". Since obviously the real recipe has sugar and stuff, I've changed it up a bit (okay, a lot).  *Note: Some of these quantities are estimated to the best of my memory because I didn't have time to measure out perfectly and write down my exact usage of ingredients. Please feel free to use more of something if it is so required.*

Rum Cheesecake with Hot Caramel Rum Pecan Sauce

Ingredients

Crust:
1 and 1/4 c. almond flour
1/2 stick butter (1/4 c.) melted
1 c. Stevia powder

Filling:
8 oz. sour cream
4 8 oz. pkgs cream cheese (softened)
1 c. stevia powder
1/4 c. sugar free simple syrup (or simply flavored beverage syrup like caramel or vanilla)
1/4 c. spiced rum, like Captain Morgan
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1-2 tsp. vanilla extract
3 eggs

Sauce:
1 jar smuckers sugar free caramel sauce
4-8 oz. of pecans (optional)
1/4 c. spiced rum
2 tbsp. butter
1/8 tsp. sea salt

*Note: before I press the crust into the pan, I like to make a circle of parchment paper to put into the bottom of the pan. It makes remove of the cheesecake from the bottom part of the pan much easier.*

Directions

1. In a medium bowl, mix all crust ingredients until mixture is crumbly yet cohesive when pressed.
2. Oil a springform pan and press crust into the bottom. Crust should reach the edge.
3. Bake for 10 minutes at 350 F and let cool.
4. Combine all filling ingredients (except the eggs) in a mixing bowl and beat until smooth.
5. Add the eggs and mix on low until incorporated.
6. Pour over the crust and bake at 325 F for an hour and 15 minutes, or until edges are golden brown and the center is still soft. 
7. Turn off the oven, but don't remove. Crack the door about 4 inches and let sit in the oven for 30 minutes. This helps prevent cracking caused by the quick temperature drop of removing it.
8. Remove from oven after the 30 minutes and let cool completely. Use a small rubber spatula to loosen cheesecake from the sides of the pan before releasing the latch.
9. Release the latch and remove the sides.
10. In a small saucepan, mix all sauce ingredients and heat until combined and bubbly. Serve over top of the cheesecake immediately or chill the cheesecake and sauce separately until it's ready to be served.
11. (Optional) Serve with vanilla Carb Smart ice cream. Cut small pieces of the cheesecake. It's incredibly filling.