Step 1

Preheat oven to 250°F.

Step 2

Cream the greek yogurt and cream cheese together in a kitchen mixer. Then add in the eggs, egg whites, salt, vanilla, stevia & half of the cookie crumbles. Leave the protein powder to last and mix slowly.

Step 3

Once mixed, spray a round non-stick pan with cooking spray and then pour your mixture into the tin. Sprinkle the remaining half of your cookie crumbles on top. Place your tin in a larger dish or baking tray filled with about an inch of water. This will cook your cheesecake with steam which helps prevent cracking.

Step 4

Cook for 45 minutes. Increase the temperature to 300°F and cook for a further 15 minutes.

Step 5

Remove from the oven. Allow to cool before transferring to the fridge for 2 hours.