Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs and melted butter.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan.

In a separate bowl, beat the softened cream cheese until smooth.

Gradually add the erythritol to the cream cheese while mixing.

Add the eggs one at a time, mixing on low speed after each addition.

Stir in the vanilla extract, sour cream, and lemon juice until just combined.

Pour the cheesecake batter over the prepared crust and spread evenly.

Bake in the preheated oven for 60 minutes or until the center is set and slightly jiggly.

Let the cheesecake cool in the oven with the door ajar to prevent cracking.