Step 1

Preheat your oven to 300 degrees F.

Step 2

In a medium bowl (or stand mixer with paddle attachment), whisk the eggs, add in the greek yogurt, pumpkin and pumpkin pie spice and whisk until smooth. Then, add in the stevia and flour a little at a time, whisking after each addition.

Step 3

Once the cheesecake filling is whisked until smooth, set aside

Step 4

Next, start the base. Mist or lightly oil an 8x8 pan.

Step 5

In a bowl, mix together the cookie crumbs, flax, whey protein and liquid stevia (if using).

Step 6

Once dry ingredients combined, drizzle in the melted butter and stir until its all combined.

Step 7

Press the graham crumb mixture evenly into the bottom of the 8x8 square pan. Ensure you pack it down firmly.

Step 8

Then pour over the cheesecake filling and spread it around so its even.

Step 9

Place in the oven and bake for approx. 45-50 minutes

Step 10

When its done, it will just start to go golden around the edges, start pulling away from the pan, and won't jiggle when wiggled slightly.

Step 11

If it still seems too liquidy in the middle, bake for a few minutes longer.

Step 12

Allow to cool completely.

Step 13

If drizzling with white chocolate (optional), melt the chocolate in the microwave or on the stove, then drizzle over the entire cheesecake with a fork or spoon.

Step 14

Then put into the fridge and allow to chill completely. It will take 2+ hours to completely chill in the fridge.

Step 15

Keep stored in the fridge with tin foil over top of the pan, or cut into bars, and transfer to a container.