Use full-fat brick-style cream cheese and bring it to room temperature to avoid lumps and overmixing., Add eggs one at a time on low speed, mixing gently to prevent cracks., Process crust ingredients just until combined; avoid over-processing to prevent clumps., Using powdered Lakanto results in a crisper, drier crust; other sweeteners may change texture slightly., Don’t skip the coconut flour in the crust; it prevents greasiness and ensures structure., Press crust up the sides about halfway and repair any drooping with a warm spoon during baking., After baking, let the cheesecake cool slowly in the oven to reduce cracks., Use thick canned pumpkin puree for best creamy texture; watery homemade puree may thin filling., The cheesecake freezes well and thaws overnight in the refrigerator without soggy crust., If using European butter (higher fat), reduce amount and omit added water to avoid greasy crust.