Prepare the Crust: In a mixing bowl, combine the almond flour and melted unsalted butter, mix thoroughly until you get a crumbly texture, and press the mixture into the bottom of a springform pan to form an even layer, then set it aside.

Mix the Cream Cheese Filling: In another bowl, beat the softened cream cheese until creamy, add the sour cream, powdered erythritol, vanilla extract, and lemon juice, and mix well until everything is well combined and smooth.

Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the whipped cream too much.

Combine and Pour: Pour the cream cheese mixture over the prepared crust in the springform pan and spread it evenly using a spatula.

Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.

Serve: Once set, remove the cheesecake from the springform pan, slice, and enjoy, optionally topping with fresh berries or a drizzle of sugar-free syrup before serving.