Preheat the oven to 325 F (160 C).

Prepare the Jell-O according to the instructions on the package and place in the freezer.

Blend the cottage cheese and egg whites until the consistency is smooth.

Pour the blended mixture into a bowl and whisk it together with the protein powder, Stevia, and vanilla extract.

Transfer the batter to a small nonstick pan and bake for 25 minutes.

Turn off the oven, but leave the cake in it while it cools down. Once the oven has cooled, remove the cheesecake.

When the Jell-O is almost set (you should just be able to stir it), pour it over the cheesecake.

 Let the cake set in the fridge for about 10-12 hours minimum before enjoying.