High Protein Cheesecake!

This has to be one of my FAVORITE recipes. High protein, pretty low calorie compared to Cheesecake Factory Cheesecakes, and SO easy to make!
Macros: makes 8 HUGE square servings (or you could do slices!)
1 out of 8: 198 calories, 9.7 g fat, 11.2 g carbs, 15.8 g protein!

Crust

• 3-4 graham cracker sheets
• 2 TBS melted coconut oil
• 1 TBS almond milk
• optional: 1 TBS sugarfree syrup (I use Walden Farms zero calorie pancake syrup from Iherb.com - use discount code "VEP693" at checkout!)

Cheesecake Filling

• 8 oz light cream cheese
• 12 oz fat free greek yogurt
• 2 eggs
• 2 egg whites (6 TBS liquid egg whites)
• 2 scoops whey protein
• 1-3 TBS sweetener of your choice

Method

• Preheat oven to 250 F
• Mix the Filling ingredients! Let the cream cheese sit out in room temperature to soften up
• Blend all the liquid/soft ingredients together
• Mix dry ingredients together in a separate bowl
• Then combine the wet and dry ingredients
• Set the cheesecake filling ingredients to the side and start working on the Crust!
• Blend up your graham crackers (the thicker the crust you want, use more crackers!)
• Then mix the blended up graham "flour" with the coconut oil, almond milk and optional syrup.
• Put parchment paper into a baking dish and plop the crust onto the parchment paper and flatten out with your hands. Pour the cheesecake filling onto the crust.
• Optional Topping: I made a cinnamon swirl mix to top my cheesecake! Made out of 1/4 cup of zero calorie syrup + 1 TSP cinnamon mixed together, then swirled on top!
• Bake the cheesecake for 30 minutes at 250 F. Then bake for 45 minutes at 220 F! Let it cool COMPLETELY for a few hours/overnight in the fridge to set! Then cut it up!