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Preheat oven to 160°C (320°F) and line the base and sides of a 15 cm (6 inches) springform cake mold with parchment paper.
In a large bowl, add the eggs and stir together with the granular sweetener, the vanilla extract and a pinch of salt. The result should be a smooth mixture.
Add to the mixture the Greek yogurt and the cream cheese, then stir thoroughly until all is well combined. Finally, sift in the cornstarch gradually so that it doesn't form lumps, and incorporate it with the cheesecake mixture.
Transfer protein cheesecake mixture to the prepared cake mold and bake in hot oven for 40 to 50 minutes, mine took 45 minutes.
Once the cheesecake is baked, let cool at room temperature first and then refrigerate for at least 8 hours before slicing.