Be sure your cream cheese is sitting out to be softened for at least an hour
Preheat oven to 350. Set a baking dish with 1-2" of water in the oven on the bottom rack. This will help with baking.
Spray springform pan with nonstick spray
Crush graham crackers either with a food processor or place crackers in ziploc bag and smash them with a rolling pin
In a bowl, combine cracker crumbs with melted butter and corn syrup. It won't really hold together - but should dampen a bit
Press crumb mixture into bottom of springform pan. Using the bottom of a class or a small bowl to press the crumbs into the bottom and up around the sides a bit
Place springform pan in oven for 15 minutes or air fry at 350 for 10 minutes. This helps the crust hold together a bit since we used a lot less butter
While crust is baking, mix together the 1/2 cup sour cream and 2 tsp Stevia for your topping. Refrigerate until cheesecake is baked and cooled.
For the filling, with your stand mixer if you have one, beat cream cheese until smooth - about 2 minutes
Add in 1.25 cups Stevia and beat for 2 minutes. It won't get fluffy like with real sugar but it mixes in very quickly
Add in eggs one at a time and continue to beat (remove crust from oven too)
Add in egg whites, Greek yogurt, 1/2 cup sour cream, lemon zest & juice and vanilla. Mix until smooth and creamy.
Pour filling into springform pan crust
Bake 55 minutes until edges set and center jiggles slightly. Be sure to take it out when center is still jiggly - otherwise it will be overdone!
Turn off oven and crack door and let cool for an hour
Cool out of oven for additional hour. Remove from springform pan and set on serving plate
Remove topping from refrigerator and spread on top of cheesecake.
Cover and refrigerate overnight
Slice into 12 slices and serve with strawberries and fat free whipped topping