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In a small bowl, mix all of the crust ingredients with a fork until it resembles wet sand.
Line the bottom of a 10" springform pan with parchment paper. Use your hands to press the crust mixture into an even layer in the bottom of the pan. Work the crust up the edge, if desired.
In a large mixing bowl, beat the heavy cream until stiff, about 5 minutes.
In a seperate bowl, beat the cream cheese, lemon juice, and vanilla extract. Slowly add the powdered sweetener and beat until fluffy and combined, about 1 minute.
Add the cream cheese mixture to the whipped cream and mix to combine, about 30 seconds.
Use a spatula to spread the cheesecake mixture in the springform pan. Make sure the top is level.
Refrigerate a full 6 to 8 hours. Keep cold until ready to serve.