Preheat oven to 350 degrees F.
Place a greased 6 inch wide, 3 inch deep springform pan on a double piece of heavy duty aluminum foil, then wrap it around the pan securely.
Then cut a piece of parchment paper the size of the bottom of your springform pan and place it in the bottom. This will help the crust not stick to the pan.
Beat cream cheese, sour cream, and monk fruit with a hand mixer or kitchenaid until completely smooth. Then add in vanilla and corn starch.
Last, add in eggs and mix until just combined.
Make your crust by mixing chopped pecans, softened butter, sugar, and cinnamon together. Then pour it into your greased springform pan and press it into the bottom and up the sides.
Bake your crust for 10 minutes, then remove it from the oven and pour in your cheesecake batter.
Place your springform pan in larger pan filled with enough water that it goes about 1 inch up the side of your cheesecake pan.
Bake for 45-60 minutes. Keep an eye on the top and as soon as it's barely looking golden turn off the oven and let it sit with the oven off and door cracked open for 30 minutes.
Remove from oven, take springform pan out of the water bath, and cool completely. Then place it in the fridge and chill for 6-8 hours before serving or removing the sides.
If you need to speed up the chilling you can place it in the freezer for a couple hours instead.