• Before making this cheesecake, make sure you do the following;

  - Bring cream cheese to room temperature

  - Chill medium-sized mixing bowl & beaters for 15 minutes

  - Spray a 9" springform pan with cooking spray

PREPARE THE CRUST

• In a small bowl, mix all of the crust ingredients with a fork. Once combined it will resemble coarse wet sand.
• Use your hands or the bottom of a glass, press the crust mixture into an even layer in the bottom & a bit up the sides of the prepared springform pan. 
• Put in the fridge to set for at least 15 minutes which is about the time it takes to mix the filling.

PREPARE THE FILLING

• In the chilled medium-sized mixing bowl, beat the heavy cream on medium-high until stiff peaks form, about 5 minutes.
• In a separate large bowl, beat the softened cream cheese, vanilla, lemon juice, and zest on medium speed until creamy. Slowly add the powdered monkfruit and beat until fluffy and combined, about 1 minute.
• Fold the whipped cream a little bit at a time into the cream cheese mixture to combine. 

  Once evenly distributed together, pour into the crust that has been set in the fridge.   Use an offset spatula to spread it evenly into the pan. 
• Refrigerate for at least 4 hours. It is best actually made a day ahead of time.
• Just before serving the cheesecake, run a thin-bladed knife around the outer edge to loosen the crust from the sides of the springform pan. Open the clamp on the side to release the pan. Now open the pan sides to release the bottom.

  Slice and serve immediately from the refrigerator, do not let it come to room temperature or it will soften too much and it will not slice.   

  Optional - Serve with fresh berries, whipped cream, keto caramel, or chocolate sauce.