Preheat oven to 325º F.

Make the Jell-O by following the instructions included with the package and place in the freezer.

In a seperate bowl, completely blend together the cottage cheese and egg whites until very smooth with no remaining chunks.

Add and blend in protein powder and vanilla extract.

Transfer mixture into a small circular non-stick pan and bake for around 20 minutes but be careful not to burn.

Once done, turn off oven and let the cheesecake cool inside the oven for a few minutes.

Take, unsettled and slightly still liquid, Jell-O out of freezer and pour over cheesecake.

Put cheesecake in fridge for 15 hours to set.

Once set, evenly divide cheesecake into 3 servings to come as close as possible to the given macros.