Take the 6 8 oz packages of cream cheese, 5 eggs and 8 oz of sour cream out of the fridge and place on the counter for 4 hours.
Preheat the oven to 325.
Beat the 6 8 oz packages of cream cheese with the paddle attachment in the mixer or with a hand mixer until light and fluffy.
Add the 2 cups of monkfruit sweetener to the cream cheese slowly, in 1/2 cup increments, while continuing to mix.
Add in the 5 eggs one at a time while continuing to mix.
Add the 8 oz sour cream and 1 tbsp vanilla extract until just incorporated.
Pour the mixture into a springform pan.
Bake for 50 minutes.
Turn off the oven and crack the door – let it sit for 30 minutes.
Remove the cheesecake from the oven.
Run a paring knife between the cheesecake and pan.
Let the cheesecake sit on the counter for 1 hour.
Cover with plastic wrap.
Place in the refrigerator for 8 hours.