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Preheat the oven to 350°F. Coat an 8-inch springform pan with cooking spray; wrap the surface of the pan with foil.
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In a meals processor, mix the cottage cheese till easy, about 2 minutes, stopping sometimes to scrape down the edges. Add the monk fruit sweetener, yogurt, and vanilla; course of till effectively mixed. Add the eggs; course of till easy.
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Pour the batter into the ready pan. Bake till the cheese is golden across the edges and nonetheless a bit wobbly within the heart, 1 hour 5 minutes to 1 hour quarter-hour. Take away the cheesecake from the oven and funky to room temperature.
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Cowl and refrigerate till fully chilled and set, not less than 3 hours. Take away the edges of the pan. Lower into 8 slices. Prime the cheesecake with raspberries earlier than serving.