Preparation Steps

• Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
• For the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture evenly into the bottom of the prepared springform pan.
• Bake the crust for 8-10 minutes. Remove from oven and let cool slightly.
• For the filling: In a large bowl, beat the softened cream cheese until smooth. Add Greek yogurt, protein powder, sweetener, and vanilla extract. Beat until well combined.
• Add the eggs one at a time, beating well after each addition until just combined. Do not overmix.
• Pour the filling over the prepared crust.
• Bake for 35-45 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
• Remove from oven and let cool completely on a wire rack. Then, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.