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Preheat the oven to 350°F. Coat an 8-inch springform pan with cooking spray; wrap the outside of the pan with foil.
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In a food processor, blend the cottage cheese until smooth, about 2 minutes, stopping occasionally to scrape down the sides. Add the monk fruit sweetener, yogurt, and vanilla; process until well combined. Add the eggs; process until smooth.
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Pour the batter into the prepared pan. Bake until the cheese is golden around the edges and still a bit wobbly in the center, 1 hour 5 minutes to 1 hour 15 minutes. Remove the cheesecake from the oven and cool to room temperature.
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Cover and refrigerate until completely chilled and set, at least 3 hours. Remove the sides of the pan. Cut into 8 slices. Top the cheesecake with raspberries before serving.
