Strawberry-Topped Protein Cheesecake With Graham Cracker Crust

• FOR THE CRUST:
• 4 whole Graham Cracker Sheets (4 Small Rectangles Per Sheet), Crumbled
• 2 Tablespoons Unsweetened Low-fat Greek Yogurt
• 2 Tablespoons Honey Or Maple Syrup
• FOR THE FILLING:
• 1 cup Low Fat Greek Yogurt
• 1 cup Low Fat Cottage Cheese
• 1/4 cups Vanilla Whey Protein Powder
• 1 whole Egg
• 1 whole Egg White
• 2 teaspoons Coconut Flour (this Helps To Give It A Nice Consistency)
• 5 pieces Strawberry For Toppings (may Vary Depending On Your Taste)

1. Heat your oven to 325 F. While the oven is heating, mix the graham cracker crumbs, Greek yogurt, and honey (or maple syrup) in a medium sized bowl. Crush the graham crackers until they're small crumbs and make a sort of paste with the Greek yogurt and honey.
2. Lightly oil a 7" spring form or similar type pan with coconut oil or other cooking oil, then press the graham cracker mixture into it so it's evenly spread on the bottom of the pan.
3. Once your crust is done, make the filling. Blend the Greek yogurt, cottage cheese, protein powder, eggs, and coconut flour together so there are no chunks left in the mixture. Pour on top of your crust, then stick it in the oven.
4. Cook for about 35 or 40 minutes, or until it appears to be set but is still a little jiggly in the middle. Remove from oven. Let it cool in the fridge for at least four hours. Top with strawberries. Eat up!
5. Note: If preferred you can just use 2 egg whites or 2 whole eggs instead of the single egg and egg white.

graham cracker sheets, yogurt, honey, filling, low fat, low fat cottage, ubc, egg, egg white, coconut flour, depending

Taken from tastykitchen.com/recipes/desserts/strawberry-topped-protein-cheesecake-with-graham-cracker-crust/ (may not work)