Preheat oven to 350 degrees F. Grease the bottom and sides of a 9” pie pan with coconut oil.

In a large bowl, whisk together the almond flour and monk fruit. Stir in melted butter with a spatula.

Add the mixture to your prepared pie pan and press the crust into the bottom and the sides of the pan. You want to pack this crust mixture tightly before baking.

Bake the crust for 20-25 minutes, or until the edges begin to brown.

Remove crust from the oven and allow to cool completely before adding the cheesecake batter.

In the bowl of a stand mixer, or in a large bowl with an electric hand mixer,  whip the heavy cream for no less than 5 minutes. When the cream thickens up, place in the fridge to chill.

Add the cream cheese and monkfruit to a clean mixing bowl. With your mixer at medium-low speed, beat together until smooth and creamy. Be sure to scrape the sides of the bowl as you go. Add the rest of the ingredients (vanilla, sour cream, and lemon juice) to the cream cheese mixture. Mix until smooth and no lumps remain.

Take the whipped heavy cream out of the fridge and slowly add to the cream cheese mixture, 1/2 cup at a time, mixing on low speed.

Scoop the cheesecake batter into your baked and cooled crust and smooth the top with a spatula so it is even.

Cover with plastic wrap and chill in the refrigerator for 8-12 hours, or overnight.