Preheat your oven to 150C/300F. Place a piece of parchment paper onto the base of a 10in springform pan and clip the ring around the base, leaving the parchment overhanging the sides. Grease the sides of the pan.
Place the cookies into your food processor and blend into small pieces, add the melted butter and blend again until combined.
Spoon the mixture into the base of your prepared pan, and press into an even layer. Place in the fridge to chill while you make the filling.
Place the cream cheese into a large mixing bowl and beat with your hand mixer, until smooth.
Add the sweetener, vanilla, and lemon juice. Whip until smooth, then add the sour cream, followed by the eggs, one at a time.
Pour the cheesecake mixture over the crust.
Bake for 1 hour, or until the center is still jiggly. Run a knife around the edge of the pan, this will help to prevent the cake from cracking.
Turn the oven off and return the cheesecake to the shelf, leave the door about a quarter of the way open and let the cheesecake slowly cool for about an hour.
Move the cheesecake to the fridge and leave to cool completely - at least 4 hours or overnight for best results.
When you’re ready to serve, top the cheesecake with a selection of your favorite low carb berries, cut into 12 slices and enjoy!