Preheat the oven to 350°F. Add all the crust ingredients to the bowl of a food processor. Mix until well combined, the dough will be sticky so you can wet your hands to press it out.
Place the dough into a 9" springform pan that has been sprayed with nonstick spray, lined with parchment paper and the outside wrapped in several layers of aluminum foil.
Bake for 10 minutes, then allow to cool slightly.
To Make the Filling
Add the cream cheese to a stand mixer or large bowl and whip using a hand mixer for 1 minute on low speed. Add in the sour cream and continue whipping, just until combined. Add in the eggs, one at a time, with the mixer running.
Slowly add in the sweetener, vanilla extract and lemon juice. Mix just until combined, do not over mix or you’ll end up with air bubbles in your batter. Pour the batter over the crust and smooth the top using an offset spatula.
Place the cheesecake in a roasting pan. Add the hottest tap water in the pan, about half way up the sides of the springform pan. Bake for 60 minutes or until there is only a slight jiggle in the center. If you see the cheesecake is starting to brown, loosely tent it with aluminum foil.
Run a knife around the edges of the pan, just to separate it from the pan. This will make releasing the cheesecake easier later. Turn the oven off, return the cheesecake to the oven and slightly crack the door open. Let the cheesecake sit in the oven to slowly cool for 60 minutes.
Remove from the oven and you should have a slight jiggle in the cheesecake. Run a knife around the edges to loosen the cheesecake. Turn off the oven and slightly crack the door open. Leave the cheesecake in the oven to cool for another 60 minutes.
After 60 minutes, let the cheesecake cool at room temperature for 30 minutes, then chill in the fridge for at least 3 hours or overnight, until it has fully set.
To Make the Strawberry Sauce
Chop about ¾ of the strawberries and add them in a saucepan, along with the sweetener, lemon juice and water. Simmer on medium/low heat for 8-10 minutes, stirring often.
Take the remaining strawberries and slice them in quarters, then add them into the saucepan. Continue cooking for another 2 minutes or until the sauce has thickened nicely.
Allow the sauce to chill at least 30 minutes, it will continue to thicken as it cools. Pour the sauce over the cheesecake right before serving.
Another option in making this cheesecake is to make the strawberry sauce in advance, puree it until smooth and dollop in little circles around the top of the cheesecake batter before baking.Take a skewer and drag it through all the circles to form little hearts, then bake.See post for photos on how I did this.If you don't have monk fruit/allulose, you can use the same amount of just monk fruit, or Swerve confectioners.If you prefer a smooth strawberry sauce, you can puree the sauce in a food processor until smooth and even strain out the seeds.