1. 1. Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan. If using a water bath, wrap the pan tightly with heavy-duty aluminum foil.

2. 2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened. Press firmly into the bottom of the prepared pan.

3. 3. Pre-bake the crust (optional): Bake for 8-10 minutes. Remove and set aside to cool slightly.

4. 4. Prepare the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, 2-3 minutes.

5. 5. Add Greek yogurt, vanilla, and salt; beat until combined, scraping down sides.

6. 6. Sift cocoa powder and protein powder into the mixture. Add sweetener. Beat on low then medium until smooth, scraping as needed. Do not overmix.

7. 7. Add eggs one at a time, beating on low just until incorporated after each.

8. 8. Pour filling over crust. Tap pan on counter to release air bubbles.

9. 9. If using water bath: Place foil-wrapped pan in a larger roasting pan. Pour hot water halfway up the sides. Bake 50-65 minutes until edges are set but center still wobbles slightly.

10. 10. If not using water bath: Bake directly on middle rack for 50-65 minutes.

11. 11. After baking, turn off oven and leave cheesecake inside with door ajar for 1 hour.

12. 12. Remove from oven and water bath (if used). Remove foil. Cool completely on a wire rack.

13. 13. Cover loosely with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight.

14. 14. To serve, run a thin knife around the edge before releasing springform. Slice, top as desired, and enjoy.