Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the almond flour, erythritol, melted butter, vanilla extract, and salt. Mix until a crumbly dough forms.

Firmly press the mixture into the bottom of a 9-inch springform pan.

Bake the crust for 10–12 minutes, or until lightly golden. Allow it to cool.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Gradually add the erythritol, mixing well until combined.

Add the eggs one at a time, mixing well after each addition.

Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until the mixture is smooth.

Pour the cheesecake filling over the cooled crust, spreading it evenly.

Bake for 45–50 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour.

After cooling, refrigerate for at least 4 hours, or overnight if possible.

Remove the cheesecake from the springform pan, slice, and serve chilled.