PREHEAT oven to 300 degrees F.
BLEND cream cheese and yogurt until smooth.
ADD eggs, protein powder, and sweetener; blend again until smooth.
POUR cheesecake mixture into an 8” or 9” cake pan lightly coated with cooking spray.
If using frozen cherries, microwave for 1-2 minutes to thaw. COMBINE cherries with sweetener and blend (in clean blender) to puree.
DOLLOP cherry puree over top of cheesecake and swirl through with a knife.
BAKE at 300 degrees F for 30 minutes, then reduce heat to 200 degrees F and bake
another 45-50 minutes.
COOL at room temperature for 20-30 minutes, then refrigerate 3 hours or overnight.
Cut into slices and enjoy! Store in the fridge up to one week.