Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine almond flour, erythritol, melted butter, and vanilla extract. Mix until well combined and crumbly. Press the mixture evenly into the bottom of an 8×8-inch baking dish lined with parchment paper. Bake for 10 minutes or until lightly golden. Remove from oven and let cool while you prepare the filling.

Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add erythritol and beat until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Blend in sour cream and heavy cream until the mixture is smooth and creamy. Pour the cheesecake filling over the pre-baked crust, spreading it evenly.

Bake: Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are lightly golden. The center should slightly jiggle but not be liquid. Turn off the oven and crack the oven door slightly. Let the cheesecake bars cool in the oven for 1 hour. After the cheesecake bars have cooled, refrigerate for at least 2 hours, or until completely chilled and set.

Prepare the Strawberry Topping: In a small saucepan, combine chopped strawberries, erythritol, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens (about 5-7 minutes). Let the strawberry topping cool to room temperature before spreading over the chilled cheesecake bars.

Serve: Once the strawberry topping is cooled and the cheesecake bars are set, spread the topping evenly over the cheesecake. Cut into bars and serve chilled. Enjoy!