Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking pan by greasing it or lining with parchment paper.

In a medium mixing bowl, combine melted butter, almond flour, low carb sweetener, and a pinch of salt. Blend until a smooth dough forms, then press into the prepared pan. Bake for 8-10 minutes until set and lightly golden.

In a large bowl, beat softened cream cheese, low carb sweetener, and vanilla extract using a hand mixer until smooth. Gradually blend in the sour cream and heavy whipping cream, then add eggs one at a time.

After baking the crust, pour the cheesecake batter over it, smoothing it into an even layer with a spatula.

In another bowl, mix low carb sweetener, pumpkin pie spice, and a pinch of salt. Add eggs, then pumpkin puree, stirring until creamy. Incorporate heavy cream last.

Pour the pumpkin mixture over the cheesecake layer, swirl gently with a knife. Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake for another 40-50 minutes.

Let the bars cool in the pan for at least 2 hours before slicing them into bars.