Step 1

Preheat oven to 160c (320F)

Step 2

Place 8 muffin liners in a muffin tin

Step 3

Add digestive biscuits to a food processor and blend for 10-30 seconds. Add melted butter and mix until a slightly sticky crumble forms

Step 4

Add 1.5 tsp of the base mixture to each cupcake liner, and press mixture down until even using the back of a spoon or a protein scoop

Step 5

Bake for 10 minutes then let it cool slightly

Step 6

Add cream cheese, vanilla, sweetener and protein powder to a bowl. Whisk by hand until well combined

Step 7

Add yogurt and 1 egg and 1 egg yolk and using an electric hand mixer (or a normal whisk), whisk until just combined & no clumps remain. Do not overmix

Step 8

Add 2 tbsp batter into each cupcake liner over the cooled base

Step 9

Optional: place the muffin tin containing the cheesecakes into a larger baking dish or pan filled with hot water, making sure that the water level comes up about 1 inch on the sides of the muffin tin

Step 10

Bake for 20-25 minutes

Step 11

Allow to cool slightly before refrigerating for minimum 1 hour

Step 12

When ready to serve, melt down the chocolate in the microwave (in 30 second increments), or over a bain-marie. Add the yogurt and mix until well combined and a thick ganache is formed

Step 13

Drizzle the ganache over the cheesecakes and enjoy