Preheat oven to 350 F.
Press Low Carb Graham Cracker Crust (1) into a 7" springform pan (no need to grease).
Use the bottom of a measuring cup to press the crust into an even layer.
Bake (crust alone) in preheated oven for 8 minutes.
Once the crust has cooled, wrap the bottom and lower edge in foil.
Using an electric or stand mixer fitted with a paddle attachment beat room temp cream cheese (32 Ounces) and erythritol (1 cup) together until the combo becomes creamy (lump-free!). This should take about 2 minutes on medium-high speed.
Add room temp sour cream (1 cup), vanilla extract (1 tablespoon) and lemon juice (2 teaspoons) until fully combined.
With the mixer on, add eggs (3) one at a time. Don't overbeat! Just incorporate the ingredients together and stop as soon as the last egg has blended.
Bring water to boil. (You'll need 1" at the bottom of your roasting pan, for me this was about - cups of water.)
Pour cheesecake filling into the prepared crust, and use a spatula to smooth the top out.
Place pan inside a large roasting pan.
Place the roasting pan with cheesecake in the oven. Then, pour 1" of hot water into the roasting pan.
Bake cheesecake in preheated oven for 1 hour. You'll know it's done once the center is almost set (still slightly wobbling when you shake the pan).
Turn oven off, and open the door. Allow the cheesecake to cook here for 1 hour.
Remove the cheesecake from the oven/water bath, and allow it to cool on the counter for another hour.
Place in the fridge for an additional 4 hours.
When you're ready to serve, remove the rim of the springform pan (you may need to loosen the cheesecake, I do this with a butter knife.
Cover with desired toppings.
Slice the cheesecake using a knife dipped in warm water. Be sure to wipe the knife between each slice for a cleaner cut.