In a large mixing bowl, combine the ingredients for the crust. Press evenly into a 9-inch springform pan. Place in the fridge to set while you are preparing the filling.
Add the cream cheese and allulose to a large mixing bowl. Beat 2-3 minutes with an electric mixer or until fluffy. Gradually add in the eggs, mixing after each addition. Lastly, add in sour cream, vanilla, and lemon juice. Mix until fully combined.
Pour batter into the prepared crust and bake for about 1 hour or until cheesecake just jiggles a bit when you tap the side of the pan.
Remove from the oven. Let cool at room temperature for another 1 hour then cover (while still in the springform pan) with foil or plastic wrap and place in the refrigerator for at least 4 hours to set.
After the cheesecake has cooled, remove from the fridge slice, and garnish.