Preheat oven to 350F. Butter the bottom of a 9-in springform pan.
In a food processor, place the walnuts, pecans, sweetener, and cinnamon. Pulse until finely chopped. With processor running on high, drizzle in the melted butter until well combined and mixture starts to pul slightly away from bowl.
Press the crust into the bottom of the pan, making sure it's spread as even as possible.
Bake crust for 12-15 minutes
Remove crust from oven and allow to cool slightly while making the filling for the cheesecake
Wipe out the food processor bowl, or if you have a blender you can use it as well.
Place inside the processor/blender the cream cheese, eggs, vanilla, sweetener, lemon zest and blend until silky smooth about 1-2 mins. Scrape sides of bowl
Add the heavy whipping cream and process for about 30 seconds more. Scrape sides of bowl again.
Place the springform pan with the crust on a baking sheet. Pour the filling into the crust
Bake 45-50 minutes, the center of the cheesecake should be slightly jiggly.
Turn oven off and open door slightly. Allow cheesecake to cool inside oven, this will preventive top from cracking because of extreme temperature change.
Once cheesecake has cooled inside oven to where if can be easily handled, place in the refrigerator and chill for at least 2 hours. I placed mine in the freezer to speed up the process because we were too eager to eat it 😋
Let me know how you liked this recipe if you try it, and please rate it at the bottom of post❤️❤️❤️