Preheat oven to 325 degrees F. Grease a 9 inch springform pan and line with parchment paper. Set aside.

CRUST: Place all the ingredients into a medium bowl and combine well with a hand mixer until the mixture resembles sand. Press onto bottom of prepared pan. Place in the oven to bake for 8 minutes or until starting to turn golden brown. Remove from oven.

FILLING: In a large bowl, mix cream cheese with natural sweeteners until smooth. Blend in almond milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in extract and salt; combine until smooth. Pour ½ the batter into greased spring-form pan. Reserve the rest.

CARAMEL SAUCE: Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in. Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As soon as it comes to a boil, watch for specks of brown (this is brown butter….SO GOOD on veggies!). Immediately add the sweetener and the cream to the pan. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.

Spoon ½ the caramel sauce into the ½ way full cheesecake batter. Cut through batter with knife several times for marble effect.

Then top with the rest of the cheesecake batter and the caramel sauce. Cut through batter again several times for a marble effect.

Bake 55 minutes or until center is almost set (a water bath helps to cook the cheesecake evenly). If you are not using a water bath, I suggest placing a lined baking sheet under the cheesecake to catch any overflow or leaking. If you don’t use a water bath, when done baking, turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking.

Cool completely.

Refrigerate 4 hours or overnight. Makes 12 servings. Store leftover cheesecake in refrigerator.