Instructions

1. Add the cookies, pecans and melted butter to a food processor and pulse until it resembled a graham cracker crust. Line a 9 inch springform pan with parchement paper, pour the crust into the bottom of the pan and pack very tightly. Place in the freezer while you prepare the filling.
2. In a large mixing bowl beat the heavy whipping cream with electric beaters until stiff peaks form (this will take 4-6 minutes). Set the bowl in the fridge.
3. In a second mixing bowl beat the cream cheese, monkfruit, sour cream, lemon juice and vanilla extract until creamy. Add the whipped cream to the first bowl and beat on low until the mixture is completely smooth. (Do not overbeat)
4. Remove the crust from the freezer and spread the cheesecake filling evenly into the pan.
5. Chill the cheesecake overnight before serving. Do not rush this! The cheesecake needs to sit at least 12 hours for the best results.