Preheat the oven to 350 degrees F and grease a 9 in springform pan.

Combine the crust ingredients together in a mixing bowl. The dough will be crumbly.  Press the dough into the bottom of the pan.  Then bake the crust for approximately 10-12 minutes and allow to cool.

Beat together the cream cheese and erythritol powdered sugar until thoroughly combined at low to medium speed with a stand up mixer or a hand held mixer.  Then add in the eggs, one at a time.  Then add in the vanilla extract and lemon juice.

Then pour the cream cheese filling into the pan on top of the crust.  Smooth out the top with a spatula.

Bake for 45-55 minutes or until the center of the cheesecake is almost set.

Remove the pan from the oven and run a knife around the side of the cheesecake in between the cheesecake and the pan to make sure that the cake is not stuck but do not remove the pan.

Let the cake cool at room temperature for at least 30 minutes and then chill in the refrigerator for 4-8 hours so that the cheesecake can chill completely.

Remove the spring foam pan sides and server! Top with berries or low carb chocolate sauce and enjoy!