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Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Liberally coat bottom and sides of 9-inch springform pan with nonstick cooking spray. Wrap bottom and sides of outside of pan with aluminum foil (this will ensure liquid from the water bath does not seep into the cheesecake when baking). Set aside.
In a food processor, pulse sesame seeds and shredded coconut until ground. When blending, I find it’s best to pulse ingredients in a single-serving blender attachment. After pulsing, the mixture may thicken and turn into a paste. This is completely fine, but do not continue pulsing. At that point, the mixture is blended enough. Transfer mixture to mixing bowl and add melted butter, monk fruit sweetener, cinnamon, and salt and mix with a fork until well-incorporated. Spoon crust mixture into prepared springform pan and transfer pan to the oven to bake until the edges are golden brown, about 15 minutes. After baking, remove pan from oven and allow to cool while preparing the cheesecake layer.
In a food processor, pulse monk fruit sweetener until powdered. Transfer powdered monk fruit sweetener to mixing bowl, add cream cheese and sour cream, and, using an electric mixer at medium-low speed, mix ingredients together until creamy and all cream cheese lumps are gone (a few small lumps are fine, but we just want to be sure all of the large lumps are mixed). Using a rubber spatula, scrape sides and bottom of bowl to unsecure any cream cheese that has stuck to the bowl. Mix again. Add lemon juice and vanilla extract and mix again.
One at a time, add eggs and egg yolk and mix on medium-low speed until each egg is just barely mixed in. It’s important to not over mix the eggs, otherwise the cheesecake surface may crack while baking.
Place foil-lined springform pan in center of large baking sheet. Pour enough water into baking sheet to fill ~1 inch of water.
Pour cream cheese mixture atop crust in springform pan. Return pan set in water bath to oven and bake until the center is almost set, but still “jiggly,” about 1 hour, 10 minutes. Turn oven off and, using a wooden spoon, crack oven door open just slightly. Allow pan to sit in cooling oven for 1 hour.
Remove baking sheet with water bath and pan from oven. Remove pan from water bath. Remove and discard foil from outside of pan. Slide a knife around the edge of the cheesecake, to separate the edge of the cake from the pan. Transfer pan to refrigerator to chill uncovered for 4 hours, preferably overnight, before cutting and serving.