Preheat oven to 375ºF.

Coat a spring form cheesecake pan with non-stick cooking spray.

Whip together the fat-free cream cheese and non-fat plain yogurt until smooth.

Slowly add the eggs, vanilla and artificial sweetener. The mixture should have a light yet smooth texture.

Pour into prepared spring form pan. Place pan on a cookie sheet.

Bake for 5 minutes then reduce the oven temperature to 230ºF and bake for another 45 minutes.

Let cool in the oven with the door ajar, then refrigerate for 4 hours.

Serve chilled.