Pumpkin Swirl Cheesecake

Heat oven to 350 degrees F.
CRUST (NOTE, this makes a THICK crust. I personally only make 1/2 now): In a medium sized bowl combine the almond flour, coconut flour, sweetener and salt. Add the butter and combine well. Add the egg and stir to combine until smooth. Press onto bottom of a greased 9-inch springform pan.
FILLING: Beat cream cheese, 1/2 cup of the natural sweetener and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup Swerve, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonful's of reserved plain batter. Cut through batters with knife several times for marble effect.
If using a springform pan, wrap the outside of it with tin foil so any oils don't leak out into oven. Bake 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.
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