While the crust is baking, place the cream cheese in a large mixing bowl and beat it with a hand or stand mixer until it is smooth and fluffy.
Add 1 cup of the low carb sweetener and stir in thoroughly. Then, taste it to see if you would like it to be sweeter. If so, add another 1/4 cup and beat on medium speed for 5 minutes to help the sweetener to dissolve and not be gritty.
Add the eggs one at a time and beat after each addition.
Once they are thoroughly combined, mix in the lemon juice and vanilla extract.
Pour the cream cheese mixture over the cooled crust and smooth it with the back of a spoon or spatula.
Wrap the bottom of your springform pan in foil that comes up the side at least 3 inches.
Place the cheesecake pan in a larger baking or roasting pan. (Disposable pans work great for this, and you can reuse them after!) Place the pan in the oven on the center rack.
Pour in enough water to bring it 1”-2” up the side of the foil wrapped pan.
Bake the cheesecake for 45-60 minutes, or until it’s set with only a slight jiggle in the center.
Do not remove the cheesecake from the oven immediately, but turn it off and leave the door open for about an hour. Avoiding a dramatic shift in temperature helps prevent cracks in your cheesecake.
After the hour is up, remove the cheesecake from the oven and let it come to room temperature. After the cheesecake has cooled to room temperature, cover it and place it in the fridge to cool completely. It should set in at least 4 hours but leave it in the fridge perferably overnight. Serve chilled.