For the Crust:

Grind the pecans until they are just ground. Add them to a medium size skillet.

Add the remaining ingredients for the crust to the skillet and turn to medium heat. Stir constantly, once the butter begins to melt. Keep stirring until the butter is fully incorporated into the other ingredients.

Remove from heat and allow to cool.

Fill the pan/s with the pie crust filling, pressing down firmly.

For the Filling: 

Place the room temperature cream cheese in a large bowl or in a stand mixer (preferable to use a stand mixer) with a paddle attachment. Mix the cream cheese until it is softened and light, then add the sour cream and lemon juice.

In a separate bowl, whip the heavy cream to medium peaks and then add the Swerve confectioners, vanilla and matcha.

Whip the cream to stiff peaks. Don’t overwhip.

Fold the two mixtures together until thoroughly combine.

Fill the pie shell/s, either 4 x 4″ inch or one 8″ with the cream cheese batter and level with an offset spatula or knife.