1. Preheat oven to 350°F.
2. To make the crust, mix together almond flour, coconut sugar, melted butter, and 1 tsp vanilla extract; press into a layer on the bottom of a 9” springform pan and bake for 10 minutes.
3. With a hand mixer or electric mixer, make the filling by mixing together the cream cheese, powdered sugar, eggs, lemon juice, and 1 tsp vanilla extract.
4. Pour the cream cheese mixture into the springform pan and bake for 45-55 minutes; run a knife along the edge (but do not release the springform pan) and cool until room temperature.
5. Once the cheesecake has reached room temperature, refrigerate for at least 3 hours (or overnight) and then remove the springform pan.
6. Garnish with fresh berries and powdered sugar - enjoy!
