Preheat oven to 375 degrees F.
In a large bowl, combine cookies, butter, Karo syrup, and flour in a bowl. Mix by hand and press firmly into greased 9-inch spring form pan.
In a standup mixer fitted with the paddle attachment, combine cream cheese, sugar, egg substitutes, vanilla, lemon zest, and lemon juice. Blend on high until smooth.
Pour cream cheese mixture onto crust, spreading evenly with a spatula.
Bake for 30 minutes or until cheesecake jiggles only slightly when pan is shaken.
Place pan on a wire rack to cool. Loosen sides of pan. Pour caramel sauce over cheesecake to cover the top. Refrigerate overnight.
Remove sides of pan and serve.