Step 1

Preheat the oven to 350 degrees Fahrenheit and line an 8x8" brownie pan with parchment paper.

Step 2

In a large bowl, stir together the graham cracker crumbs, melted coconut oil, and egg white.  Press the mixture into the pan.  Bake for 10 minutes.

Step 3

In a stand mixer bowl with whisk attachment, whip together the cream cheese and yogurt.  When the mixture is even, add the egg, then the lemon juice, and vanilla extract and stevia extract.

Step 4

When the mixture is even, add the protein powder and cinnamon.  Mix until there are no clumps.  Pour the mixture over the crust and bake for 42-45 minutes, or until the center jiggles just slightly when you tap the pan.  Let cool while you make the topping.

Step 5

Core and peel the apples. Slice into thin strips/chunks. Place the apples in a saucepan.

Step 6

Add the maple syrup, lemon juice, cinnamon, starch, and nutmeg. Stir until completely combined. Place over medium-high heat. Stir occasionally until the mixture boils, and cook until the apples are soft. Mixture should be done when most of the liquid cooks off and it turns a rich caramel color. Pour the mixture into a heat-proof bowl and let cool completely.

Step 7

Scoop the mixture on top of the cheesecake, cover, and refrigerate for 4+ hours, or until completely set.  Slice, serve, and enjoy!