Preheat oven to 350F.

In a food processor, pulse pecans until finely ground.

Pour in a medium bowl and mix in brown sugar, melted butter, pumpkin pie spice, and salt until combined and the crust resembles wet sand.

Press the pecan mixture into the bottom and sides of a 9-inch springform pan.

Bake at 350F for 8-12 minutes, or until lightly colored and fragrant. Set aside.

Reduce heat to 325F.

In the bowl of a stand mixer, beat cream cheese, greek yogurt, and sugar together until combined.

Add vanilla and pumpkin pie spice.

Add eggs one at a time and combine until blended.

Pour cheesecake mixture over crust. Bake at 325F for 55 minutes to an hour, until the center is just set.

Allow to cool before releasing from pan.

Refrigerate for at least 4 hours before serving.