Chocolate Mousse Caramel Pecan Cheesecake

INGREDIENTS

Pecan Crust

1 1/4 cups

pecans (ground in magic bullet type blender or food processor.)

1/4 cup

butter (melted or can use coconut oil, melted.)

2 tbsp

sweetener of choice: coconut sugar for primal (or for low carb use 2 tbsp erythritol.)

Chocolate Mousse Cheesecake Filling:

2 8 ounce packages

cream cheese (2 @ 8 ounce size (for 16 ounce total))

1/4 cup

sour cream (get the full fat kind for low carb or primal)

1 tsp

GF vanilla extract

1 tbsp

envelope unflavored unsweetened gelatin (about 1)

1 1/4 cups

sweetener of choice: coconut sugar for primal (or for low carb use 1 ¼ cup Erythritol)

3 tbsp

cocoa powder or cacao powder (sifted)

2/3 cup

boiling water

Caramel Sauce:

2 tbsp

butter

3 tbsp

heavy cream

2 tbsp

sweetener of choice: coconut sugar for primal or for low carb use 2 tbsp erythritol

1/3 tsp

vanilla extract