1. 1. Prepare the Crust Base: In a medium bowl, combine the almond flour and 1/4 cup of your chosen sweetener. Pour in the melted unsalted butter and mix well until the almond flour is fully moistened and resembles wet sand. This will be the base of your bars.

2. 2. Form the Crust: Press the almond flour mixture evenly into the bottom of an 8×8 inch square baking dish lined with parchment paper, leaving an overhang on two sides to easily lift the bars later. Use the back of a spoon or your fingers to compact the crust firmly. Place the dish in the refrigerator to chill while you prepare the filling.

3. 3. Cream the Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it is light and fluffy, about 2-3 minutes. Make sure there are no lumps remaining.

4. 4. Combine Filling Ingredients: Add the 1/2 cup of sweetener, pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese. Beat on low speed until just combined, then increase to medium and beat until the mixture is smooth and well incorporated. Scrape down the sides of the bowl as needed.

5. 5. Whip in Heavy Cream: Pour the heavy cream into the pumpkin mixture. Beat on medium-high speed for another 1-2 minutes, until the mixture is thick and airy. Be careful not to overmix, as this can make the filling too stiff.

6. 6. Assemble the Bars: Retrieve the chilled crust from the refrigerator. Spread the pumpkin cheesecake filling evenly over the prepared crust. Use an offset spatula or the back of a spoon to create a smooth top surface.

7. 7. Chill to Set: Cover the baking dish loosely with plastic wrap and return it to the refrigerator. Chill for at least 2 hours, or preferably 4 hours, to allow the bars to set completely. This is crucial for clean slices.

8. 8. Slice and Serve: Once thoroughly chilled, use the parchment paper overhangs to carefully lift the entire slab of cheesecake out of the dish. Place it on a cutting board and slice into 9 or 16 bars, depending on your desired serving size.