In a medium bowl mix the crust ingredients together until well moistened.

Press firmly into a 9-inch springform pan, spreading across the bottom and a little up the sides. Place in freezer (10 minutes) or refrigerator (30 minutes) to chill before filling.

Using an electric mixer, beat the cream cheese on medium-high speed until smooth and creamy. Add sour cream and mix. Add sweetener, about half at a time, mixing well to incorporate. Add heavy cream and mix well.

Once all the other ingredients have been incorporated, add the lemon juice and vanilla. Beat until fully mixed. Then turn mixer up to its highest speed and beat for another 1-2 minutes.

Pour filling into chilled crust. Cover and refrigerate for at least 4 hours, until firm. (overnight refrigeration will result in a slightly firmer filling)

Serve with toppings of your choice.