Crust

Preheat the oven to 375°F (190°C).

Place the graham crackers in a food processor and grind them into fine crumbs.

Melt the butter in the microwave or on the stovetop. haleynicolefit.com

Combine melted butter with the ground graham crackers, mixing with a fork until evenly coated and crumbly.

Press the graham mixture firmly into the bottom of an 8-inch springform pan to form a crust layer.

Bake the crust for 10–15 minutes, then remove from the oven and let cool slightly on a wire rack.

Cheesecake Filling

In a large mixing bowl, combine the Greek yogurt, fat-free cream cheese, and Cake Pop Protein.

Beat the mixture with an electric mixer (stand or hand mixer) on medium speed until smooth and completely blended.

Once the crust has finished baking, pour the cheesecake filling evenly over the warm crust.

Reduce the oven temperature to 350°F (175°C). haleynicolefit.com

Bake the cheesecake for 20 minutes, or until the edges are set and the center is slightly jiggly.

Remove from oven and cool on a wire rack for 30 minutes.

After cooling, place the cheesecake in the freezer for 2–3 hours until thoroughly chilled and firm.

Toppings

Melt white chocolate morsels in the microwave in 15-second intervals, stirring frequently until smooth.

Stir in a small amount of peanut butter powder, a splash of water, and confectioners’ sugar (as used in the original recipe) to create the drizzle consistency.

Sprinkle the mini chocolate chips evenly over the top of the chilled cheesecake.

Use a squeeze bottle or piping bag to drizzle the white chocolate-peanut butter mixture across the top.

Let the cheesecake chill an additional 30 minutes so the topping sets firmly.

Slice and serve! This cheesecake yields 8 slices.