Beat softened cream cheese and powdered sweetener together, on medium speed, until fluffy.
Mix in eggs, one at a time, then add the lemon juice and vanilla extract.
Once thoroughly blended and fluffy, pour filling over baked crust. Smooth the top.
Bake for 45-55 minutes, until center is almost set, but slightly jiggly.
Once cheesecake is baked. Remove from oven and run a knife around edges to loosen the sides if necessary. Do not remove the springform pan.
Once cooled to room temperature, Refrigerate for 4 hours or over night. Let it chill and set completely before removing the springform pan.