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Preheat oven to 350 degrees F.
Combine crust ingredients to form a crumbly mixture that sticks to itself (add 1 tbsp. water if mixture is too dry).
Lightly coat a 8″ or 9″ pan with cooking spray and press crust mixture into bottom.
Bake for 10 minutes and set aside.
Reduce oven temperature to 300 degrees F.
Meanwhile, blend together cream cheese and yogurt until smooth.
Add egg whites, protein powder, sweetener, and vanilla; blend again until smooth.
Pour cheesecake mixture into pan over baked crust.
Mash berries (thaw in microwave if frozen) and stir in sweetener to taste.
Drop berry mixture over cheesecake one tablespoon at a time, then swirl through with a knife.
Bake for 25-35 minutes until center is set. Cracking indicates over-baking.
Let cheesecake cool at room temperature for 10-15 minutes, then chill in fridge for a minimum of 3 hours or overnight.
Cut into eight pieces and enjoy! Store in fridge up to one week.