Step 1: Preheat your oven to 325°F (160°C). If using a crust, lightly grease a 9-inch springform pan. For an optional crust, combine crushed graham crackers with melted butter and press firmly into the bottom of the prepared pan. Bake the crust for 8-10 minutes, then remove and let cool slightly.
Step 2: In a large mixing bowl, combine the softened cream cheese and Greek yogurt. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 3: Add the protein powder, eggs, honey (or maple syrup), and vanilla extract to the cream cheese mixture. Continue beating on low speed until just combined and smooth. Be careful not to overmix, as this can lead to cracks.
Step 4: Pour the cheesecake filling over the cooled crust (or directly into the greased pan for a crustless version) and gently smooth the top with a spatula.
Step 5: Place the springform pan on a baking sheet and bake for 45-50 minutes, or until the edges are set and the center still has a slight jiggle. Do not overbake, as the cheesecake will continue to set as it cools.
Step 6: Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 30-60 minutes. This gradual cooling helps prevent cracking. Remove from the oven and let cool completely at room temperature.
Step 7: Once at room temperature, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and firm up.
Step 8: Before serving, run a thin knife around the edge of the pan before releasing the springform. Slice into wedges and serve chilled with your favorite toppings like fresh berries or a light drizzle of honey.