Preheat the oven to 325°F. Position a rack in the middle. Line the bottom of the springform pan with parchment paper and lightly grease the sides.

Mix the almond flour, melted butter, and sweetener until the mixture resembles damp sand. Press firmly into an even layer in the bottom of the pan. Bake for 8-10 minutes, until lightly golden around the edges. Set aside to cool.

Beat the cream cheese and sweetener on low to medium speed until smooth. Scrape down the sides and bottom of the bowl.

Mix in the Greek yogurt and vanilla. Add the eggs one at a time on low speed, mixing just until incorporated.

Wrap the bottom and sides of the springform pan tightly with 2-3 layers of heavy-duty foil. Pour the filling over the cooled crust and smooth the top.

Place the springform pan in a larger baking pan. Set it on the middle oven rack, then carefully add hot water to the larger pan until it reaches halfway up the sides of the springform pan. Keep the water below the foil’s edge.

Bake for 40-50 minutes, checking at 40 minutes. To test for doneness, gently jiggle the pan. If the middle ripples like liquid, continue baking.

Turn off the oven and crack the door. Leave the cheesecake inside for 30 minutes. Remove and gently run a thin knife around the edge. Keep the springform sides attached and cool on the counter for about 1 hour.

Refrigerate for at least 8 hours, preferably overnight. Cover once cool. Remove the springform sides. Slice, serve, and enjoy!