Preheat your oven to 350°F (175°C) and prepare a water bath with a large baking dish filled with water on the lower rack.

Prepare a 9-inch springform pan. For a crust, mix graham cracker crumbs and melted butter (or coconut oil) and press into the bottom.

In a large mixing bowl, combine softened cream cheese, Greek yogurt, protein powder, sweetener, vanilla extract, and salt. Beat with an electric mixer for 2-3 minutes until smooth.

Pour the filling into the prepared springform pan, level the surface with a spatula, and tap the pan on the counter to release air bubbles.

Bake in the oven for 30 minutes, until the edges are set but the center jiggles.

Turn off the oven and crack the door open. Let cheesecake rest in the warm oven for 5 minutes.

Remove from oven and let cool completely on the counter for 1-2 hours.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to enhance flavors and set.

Release the sides of the springform pan, slice into portions, and serve topped with fresh berries or sugar-free chocolate sauce.