Preheat oven to 325°F. Line bottom of 9-inch springform pan with parchment paper and lightly grease sides.
In medium bowl, combine almond flour, melted coconut oil, maple syrup, cinnamon, and salt. Mix until texture resembles wet sand.
Press mixture firmly into bottom of prepared pan. Bake 10 minutes. Remove and let cool.
In large bowl, beat softened cream cheese with electric mixer on medium speed until smooth and creamy, 2-3 minutes.
Add pumpkin puree, Greek yogurt, and maple syrup. Beat until well combined.
Add eggs one at a time, beating on low speed after each addition just until incorporated.
Mix in vanilla extract, pumpkin pie spice, cinnamon, ginger, and salt until just combined. Don't overmix.
Pour filling over pre-baked crust. Smooth top with spatula.
Bake 45-50 minutes, until edges are set but center still has slight jiggle.
Turn off oven and crack door open. Let cheesecake cool in oven 1 hour to prevent cracking.
Remove from oven and cool to room temperature.
Cover with plastic wrap and refrigerate at least 4 hours or overnight.
Run knife around edge before releasing springform. Slice with clean, warm knife (dip in hot water and wipe between cuts).
Top with coconut whipped cream and chopped pecans if desired.
