Prepare a 7 inch spring form pan by lightly greasing.
For the Caramel Sauce: In a small saucepan over medium heat, combine butter, sweetener, and coconut sugar. Bring to a simmer and cook 3 to 4 minutes (be careful not to burn it). Remove from heat and add cream, salt and gelatin. Mixture will bubble, whisk to combine.
Chill in the refrigerator while preparing the rest of your cheesecake.
For the Brownie Bottom: Over a double boiler, melt chocolate chips and butter. Remove from heat and allow to chill slightly. Add in remaining ingredients, adding beaten eggs in very slowly while whisking.
Place 3/4 of the brownie batter into the bottom of your prepared pan. Place in fridge to chill while preparing the rest of your cheesecake.
For the Cheesecake: combine all ingredients in your blender and blend until smooth.
Carefully pour onto chilled brownie batter bottom.
Place a few dollops of reserved brownie batter in top of the cheesecake and gently swirl then top with 1/2 of the caramel sauce, chopped pecans and chocolate chips.
Add 1 cup of water to your pressure cooker and place your cheesecake on a rack. Cook under high pressure for 30 minutes. Allow to naturally depressurize.
Chill cheesecake for 3+ hours in the refrigerator. Before serving, garnish with remaining caramel, pecans, chocolate chips and sprinkle with fluer de sel. The caramel sauce can be lightly heated to make it pourable, if needed.
Organic sugar can be used in place of swerve sweetener 1:1, if desired.