Preheat oven to 375F, grease an 8x8 baking pan, and prepare crust first.

If using graham cracker crumbs, skip to step 3. To prepare crust, add 8 graham crackers to the bowl of a food processor and pulse until a powder forms. You do not want it to be too fine, but try to ensure there are no large pieces of graham cracker remaining.

Add graham cracker crumbs + cinnamon to a large bowl. Pour in melted butter + mix until fully incorporated.

Firmly press graham cracker mixture into the bottom of the pan, ensuring you've covered it evenly.

Freeze the crust for 15 minutes prior to baking.

After 15 minutes, remove the crust from the freezer and bake for 10 minutes.

After 10 minutes, remove the crust from the oven, reduce heat to 325F, and allow to cool while you prepare the filling.

Using a stand mixer or electric hand mixer, beat the cream cheese and granulated monk fruit until smooth.

Next, add sour cream, eggs, vanilla, and lemon juice continuing to mix until fully incorporated, being sure to scrape the sides of the bowl as you mix.

Spoon the filling into the pan with your pre-baked crust and refrigerate 10 minutes prior to baking.

Bake the cheesecake bars for 40-50 minutes or until set. Allow bars to cool for 30 minutes prior to serving.

Cheesecake should be stored in the fridge.