Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. Wrap the bottom and sides of the pan tightly with aluminum foil to prevent water bath leakage (if using one, though not strictly necessary for this recipe if baking slow and low).

In a medium bowl, combine the almond flour, granulated erythritol, and cinnamon.

Pour in the melted butter and vanilla extract. Mix with a fork until thoroughly combined and crumbly.

Press the crust mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or your fingers to compact it.

Bake the crust for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly while preparing the filling. Reduce oven temperature to 300°F (150°C).

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.

Add the powdered erythritol, sour cream, heavy cream, vanilla extract, lemon zest, and salt. Beat on low speed until just combined, being careful not to overmix and incorporate too much air. Scrape down the sides of the bowl.

Add the eggs one at a time, mixing on very low speed after each addition until just incorporated. Do not overmix once eggs are added, as this can lead to cracks in the cheesecake.

Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles.

Bake at 300°F (150°C) for 50-60 minutes, or until the edges are set but the center still has a slight jiggle (like jello). Avoid opening the oven door too frequently.

Once baked, turn off the oven and prop the oven door open slightly with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks.

Remove the cheesecake from the oven and transfer it to a wire rack to cool completely at room temperature, about 1-2 hours.

Once fully cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, before serving.

In a medium saucepan, combine the sliced strawberries, granulated erythritol, and lemon juice.

Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 8-10 minutes. Mash some of the strawberries with a fork for a chunkier sauce, or for a smoother sauce, carefully transfer to a blender and blend until desired consistency, then return to the saucepan. (If too thick, add 1 tbsp water).

Remove from heat and stir in the vanilla extract. Let the sauce cool completely before serving. It will thicken slightly as it cools.

Carefully run a thin knife around the edge of the chilled cheesecake before releasing the springform pan.

Slice the cheesecake into servings and top each slice generously with the cooled strawberry sauce. Serve immediately.