Preheat the oven to 150C/300F. Prepare the pie crust and set aside.
In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream and sugar and beat until smooth. Add the vanilla, before gently fold in the eggs until combined.
Transfer the mixture into the prepared pie crust. Bake for 60-70 minutes, until the edges are set and the middle is still slightly jiggly. Allow the cheesecake to cool completely.
In a food processor or blender, add 3 cups of the strawberries with xanthan gum and blend until smooth. Transfer to a small saucepan and add the sweetener. Cook over medium heat for around 15 minutes, until thick. Remove from the heat and add the remaining chopped strawberries. Let the mixture cool for 40 minutes, stirring several times throughout.
Spread over the cheesecake and refrigerate overnight to firm up.
* To make a keto cookie crust, combine 1 1/2 cups crushed keto cookies, 6 tablespoons sweetener, and 6 tablespoons butter. Mix together and transfer into a lined 9-inch pie dish. TO STORE: Cheesecake is best stored in the refrigerator, covered, for up to 1 week. Let the cheesecake sit at room temperature for 30 minutes before serving, for the strawberry topping to soften.TO FREEZE: Place leftover cheesecake in a sealable container and store in the freezer for up to 6 months.