Preheat the oven to 350⁰ F (175⁰ C).

In a mixing bowl, combine all of the crust ingredients: almond meal/flour, coconut oil, almond butter, and sugar-free syrup.

Mix well.

Press the crust mixture firmly into the base of a pie pan, ensuring it binds together.

In a blender or food processor, blend all of the cheesecake ingredients: plain Greek yogurt, 1/3 fat cream cheese, whole eggs, egg whites, vanilla whey protein powder, and baking stevia.

Pour this mixture over the prepared crust.

In a separate bowl, mix all of the pumpkin swirl ingredients: canned pumpkin, pumpkin pie spice, unsweetened almond milk, and baking stevia.

Dollop the pumpkin swirl mixture on top of the cheesecake batter and use a knife to create a swirl pattern.

Bake the cheesecake at 350⁰ F for 60 minutes.

Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 4 hours before serving.

Cut into 8 slices and enjoy.