Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Wrap the outside of the pan with two layers of foil if using a water bath. Preheat the oven to 325°F (163°C).

Make the crust: Stir crushed grahams, sweetener, salt, and melted butter until the mixture resembles damp sand. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then cool slightly.

Toast the pecans: Spread pecans on a sheet pan and bake for 6–8 minutes until fragrant. Cool, then chop. This deepens flavor and adds crunch.

Mix the filling base: In a large bowl, beat cream cheese until smooth and lump-free. Add Greek yogurt, vanilla, salt, brown sugar, and sweetener. Mix on low until combined.

Add protein powder: Sprinkle the protein powder over the mixture and blend on low. Scrape the bowl to avoid dry pockets. Keep the mixer speed low to reduce air bubbles.

Incorporate eggs: Add eggs one at a time, mixing just until combined. Do not overmix—this helps prevent cracks and keeps the texture silky.

Fill and bake: Pour batter over the crust. For the most even bake, place the springform in a roasting pan and add hot water halfway up the sides. Bake 45–55 minutes, or until the edges are set and the center still jiggles slightly.

Cool gently: Turn off the oven, crack the door, and let the cheesecake rest for 45–60 minutes. Then remove, cool to room temperature, and chill at least 6 hours or overnight.

Add the turtle topping: Spread most of the caramel over the chilled cheesecake, leaving a small border. Sprinkle toasted pecans on top, then drizzle melted dark chocolate. Finish with a light pinch of flaky salt if you like.

Slice and serve: Warm a knife under hot water, wipe dry, and cut clean slices. Add an extra thread of caramel or chocolate if you want a little extra flourish.