Preheat oven to 325 degrees.
Place the softened cream cheese in a large mixer bowl. Beat on medium-low for 30 seconds or until fully combined
Scrape down the sides of the bowl and push all the cream cheese to the center of the bowl. Beat on medium-low for another 30 seconds or until fully combined and smooth
Scrape down the sides of the bowl again and push the cream cheese to the center of the bowl
Add the monkfruit sweetener and vanilla extract. Beat on medium low for another 30 seconds or until fully combined and fluffy. Scrape down the sides of the bowl once again
Add the eggs and beat on medium low for another 30 seconds or until fully combined and completely smooth. Scrape down the sides of the bowl
Pour the mixture into the prepared pie crust. Use a spatula to smooth out the top if needed.
Bake at 325 degrees for 40 minutes or until the cheesecake is mostly set. The center will still be soft but will firm up as it cools
Once baked let the cheesecake sit for about 30 minutes of until it is almost room temperature.
After it has cooled place the cheesecake in the refrigerator and let it chill for about 3 hours or until it is very cold and fully set.
Once the cheesecake has set remove it from the refrigerator and serve immediately or top with your favorite toppings. Cover leftovers in the pan with plastic wrap and keep for up to 1 week