Preheat the oven to 350 degrees. Add the crust ingredients to a mixing bowl, and stir to combine well. Press the crust mixture into the bottom of a well greased springform pan. Bake for 10-15 minutes, or until lightly browned. Place the cream cheese and 1 cup of Swerve into a mixing bowl, and blend until smooth. Add the sour cream, heavy whipping cream, eggs, butter extract and vanilla to the mixing bowl, and beat until creamy. Fold in the pecans. Remove the crust from the oven, and smooth the cheesecake mixture over it. Bake for 30-35 minutes, or until cooked through with just a small amount of jiggle left in it. Let the cheesecake cool to room temperature completely, before chilling in the fridge for at least 2 hours before serving.