Crust: Preheat oven to 350 degrees F. In a mixer bowl combine crust ingredients. Mix until crumbly. Press on the bottom of a 10 inch springform pan. Bake for 7 minutes. Cool while you prepare the next layer. Reduce teh oven temperature to 300 degrees. Pecan Pie Filling: In a small sauce pan melt the butter. Blend ChocZero Caramel Syrup, water, eggs, and xanthan gum together until smooth. Whisk into the saucepan with the butter. Cook until slightly thickened. Add pecans. Pour pecan filling over the baked crust. Set aside. Cheesecake Filling: Beat cream cheese and sweetener together until fluffy and smooth. Add xanthan gum and 1 egg, mix well. Add remaining eggs, one at a time, mixing well between each one. Stir in yogurt and cream. Spoon cream cheese mixture over the pecan filling. Place a pan of water on the bottom rack of the oven and place the cheesecake on a rack above it. Bake for 55-60 minutes. Turn the oven off. Allow the cheesecake to cool for 1 hour in the oven. Remove and cool completely. Pecan Topping: Melt butter in a small saucepan. Add sweetener and cream. Cool for 1 minute. Add pecans and vanilla. Cool slightly. Spread oven the took of the cheesecake. Serve 16.