Measure out and prepare all of the ingredients. Preheat oven to 300F and grease a springform pan with a generous amount of oil or spray. Line the springform pan in aluminum foil.

In a bowl, add the softened cream cheese and butter. Beat it until smooth.

Add in the powdered erythritol and beat again. Add in the eggs one at a time, beating after every addition.

Add in the sour cream, lemon zest, and vanilla extract to the bowl. Beat until combined well.

Carefully pour the mixture into the greased springform pan. Place the springform pan into a turkey roasting pan. Boil water and pour the water into the roasting pan so it comes up near the middle of the springform pan.

Bake in the oven for 70 - 90 minutes or until the cheesecake slightly jiggles in the middle but is almost all set. Remove springform pan from the water and set on counter to let it come to room temperature. Let sit in the refrigerator overnight and then release it from the pan. Serve with sliced strawberries on top!