Prepare a springform pan with parchment paper over the bottom (can stick out when closed). Grease sides and bottom and wrap the outside of pan in heavy-duty foil (bottom and sides).
Combine crust ingredients well and press evenly into bottom of pan. Bake for 15 min until starting to brown. Cool.
Beat the cream cheese until fluffy.
Add sweetener, vanilla, salt and 2 eggs and beat well.
Add remaining 2 eggs and beat well, then lemon juice, zest and cream. Should be smooth. Pour into pan over crust.
Place pan into a large baking pan in oven half filled with boiling water.
Bake for 60 min or until cheesecake is mostly firm.
Remove foil and open side of pan. Cool for at least an hour before opening springform pan and serving.
* Important to let warm to room temperature for ease of mixing
