Preheat the oven to 325°F (163°C).
In a bowl, mix the crushed graham crackers with melted butter and sweetener.
Press the mixture firmly into the bottom of a greased springform pan.
Bake for 8-10 minutes, then let it cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add the sweetener, eggs, vanilla, heavy cream, and lemon juice. Mix until silky and well combined.
Bake the Cheesecake:
Pour the filling over the crust and spread evenly.
Bake for 30-35 minutes, or until the center is just slightly jiggly.
Turn off the oven and let the cheesecake sit inside for 10 minutes with the door slightly open.
Chill and Serve:
Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours (or overnight for the best texture).
Slice, serve, and enjoy!
Serving and Storage Tips
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