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.