Prep the pan and oven: Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly mist the sides with nonstick spray.

Make the crust: In a bowl, mix the pecans, cracker crumbs, brown sweetener, cinnamon, and salt. Stir in the melted butter until the mixture resembles damp sand. Press it firmly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool slightly.

Soften and smooth the dairy: In a large bowl, beat the light cream cheese until smooth and no lumps remain. Add the Greek yogurt and beat again until creamy. Scrape the bowl often to keep the texture silky.

Add sweetener and flavors: Beat in the zero-calorie sweetener, vanilla, almond extract (if using), cornstarch, and salt. Mix on low to medium speed just until combined to avoid adding too much air.

Incorporate the eggs: Add the eggs and egg white one at a time, mixing on low until just blended. Overmixing can cause cracks, so keep it gentle.

Assemble: Pour the filling over the baked crust. Tap the pan on the counter a few times to release air bubbles. If needed, smooth the top with an offset spatula.

Bake: Bake at 325°F (163°C) for 40–48 minutes. The edges should be set while the center still jiggles slightly like Jell-O when you nudge the pan. Do not overbake.

Cool slowly: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then move it to a wire rack and cool to room temp.

Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. This step deepens the flavor and firms the texture.

Add the topping: Before serving, scatter toasted chopped pecans on top. Drizzle lightly with sugar-free maple syrup or a small amount of light honey if you like a glossy finish.

Slice cleanly: Run a thin knife around the edge of the pan before releasing the springform. Use a hot, dry knife for clean slices, wiping between cuts.