Preheat oven for 300° (if possible, keep ingredients out of fridge for a blended, more thorough mixture)
In a medium sized bowl, blend soft cream cheese with greek yogurt
Add protein powder, sweetner & vanilla to mixture. Blend again.
Add 1 egg at a time, combining thoroughly after each egg.
Using two 6in cake pans- spray pan & add parchment paper around bottom & sides of pan (this prevents cheesecake from sticking to pans)
Pour half of the mixture into each pan & pop those babies in the oven. After the first 30 minutes, check texture of cake using a fork. If cake is still watery, leave in oven for an extra 30 minutes or so. If cake appears to be creamy, keep an eye on it in the oven- or take it out if your oven cooks faster. (Use your best judgement cutie)
Once you poke the center of your cheesecake with a fork & the fork comes out clean, your cake is ready. I kept the cakes in the oven for 1 full hour.
Remove from oven. Turn off oven. Allow cool down for 30 minutes or so.
Remove from pans, slowly peeling off parchment paper to prevent breakage from your beautiful protein cheesecake. You can decorate these as best as you want, I topped my cheesecake with a thin layer of coconut whipped cream & added sliced strawberries for extra flavor & texture.
And enjoy!