Add the cream cheese to a mixing bowl or standing mixer. Beat for 15 seconds on Low with a hand blender or standing mixer. The cream cheese will likely stick to the blender blades. Scoop it out with a silicone spoon.
Add the sweetener and then beat for 15 seconds on Low.
Add one egg. Beat for 15 seconds on Low. Add the second egg. Beat for 15 seconds on Low.
Add the lemon juice and vanilla extract. Beat for 15 seconds on Low.
Add the cheesecake batter to the crust. Make sure there are no air bubbles within the batter. If there are bubbles, drop the pan on a hard surface a few times. Air bubbles will lead to cracks in the cake. Smooth the batter throughout and along the edges of the pan with a spoon.
Bake the cheesecake for 30-35 minutes. Check in on the cheesecake. The center should be wobbly and the edges should be golden. You don't want the top to brown. Use your judgment for how much time is necessary.
Remove the cheesecake from the oven and set it out on a counter until it reaches room temperature. About 20 minutes.
Once cool, place in the refrigerator overnight (minimum of 5 hours).
Remove the cake from the fridge. Loosen the edges of the cheesecake with a butter knife. Push up on the bottom of the pan to remove.
Slice the cheesecake. Wipe your cake cutter off with a paper towel between each cut.