Preheat the oven to 150C/300F.

Spray some oil all over a 9 inch/23cm springform pan and place a round sheet of parchment paper at the bottom.

Wrap the outside of the springform pan with 2-3 pieces of aluminum foil.  We will be putting the cheesecake in a water bath so this is to prevent the water from leaking in the cheesecake batter.

In a large bowl, add the cream cheese and cream it with a hand mixer.

Add the erythritol, stevia and vanilla and mix everything together until there are no more clumps.

Add one egg at a time to the cheesecake batter and mix until each egg is evenly mixed in.  Do not over beat the batter as you'll be creating unnecessary air from the eggs.

Finally, add the sour cream and mix together.

Pour the cheesecake batter into the springform pan.  Spread evenly, lift the pan up and tap a couple of times on the counter to get rid of any air bubbles.

Place the cheesecake pan inside a larger cake pan and pour boiling water in the bigger pan.  About 1-2 inches/5cm of water should be enough.

Add the water watch and cheesecake inside the middle of your oven and bake for 70 minutes.

When 70minutes have passed, turn off the oven, open the oven door and let the heat escape.  Do not take your cheesecake out of the oven.  Let it cool down along with the oven for about 1 hour.

Remove the cheesecake from the oven and remove the cheesecake pan from the water bath.  Remove the aluminum foil and place the cheesecake in the fridge for 5+ hours or overnight.

Once the cheesecake is cooled, you can then remove it from the springform pan and serve with any toppings you wish!