Crust: 1.5 cups pecans, 1 tsp salt, 1 Tbls swerve, 6 Tbsp butter
–Crush nuts and mix together. Press in pan and bake 300 for about ten minutes, til browned and toasted.
Filling: 2 blocks cream cheese, 1/2 cup heavy cream, 1/2 cup sour cream, 3 eggs, 1 Tbls vanilla, 1/2 c swerve or to taste.
–Mix together well, pour into crust. Put a pan of water on bottom shelf of oven. Bake 300 degrees on top oven shelf for about 40-50 minutes until middle is just past jiggly stage. Let sit out til room temperature, then cool in fridge.
Topping: Simmer one pint blueberries in a saucepan with a little water til soft. Add a tablespoon over each slice before serving.