Preheat oven to 325 degrees Fahrenheit. Grease the pan.
In a bowl, mix almond flour, butter, and monk fruit sweetener. The mixture will resemble coarse crumbs
Place the mixture into the greased mold and firmly press down to make a thick crust. Bake the crust for 12-15 minutes until golden brown
Mix to combine the cream cheese with the sweetener, vanilla extract, & lemon juice.
Add the eggs one at a time, mixing the whole time.
Next, fold in the sour cream.
Pour the cream cheese mixture over the baked crust. Evenly spread the cream cheese across the crust.
Bake the cheesecake for 50-55 minutes or until it's almost set (it will still slightly wobble in the center) & the edges have puffed.
Place the cheesecake into the refrigerator for six hours until set.
To make the passionfruit topping: Place passion fruit pulp, agar, and sweetener in a saucepan over medium heat.
Stir until the monk fruit is dissolved. Allow it to cool before pouring over cheesecake. Place in the refrigerator.
Enjoy! For more recipes, visit Pickyeaterblog.com!