Snickerdoodle Cheesecake

• FOR THE CRUST:
• 4 slices Low-fat Graham Crackers
• 1 dash Salt
• 2 Tablespoons Sugar Free Syrup
• FOR THE FILLING:
• 1 ounces, weight Snickerdoodle Protein Powder (or Cinnamon Flavor)
• 2 Eggs
• 1/4 cups Nonfat Cottage Cheese
• 3 ounces, fluid Low-fat Cream Cheese
• 1 teaspoon Vanilla Extract
• 1 package (Individual Size Packet) Truvia
• 1/8 teaspoons Salt
• 1/2 teaspoons Ground Cinnamon
• FOR THE FROSTING:
• 3 ounces, fluid Low-fat Cream Cheese
• 3 Tablespoons Nonfat Greek Yogurt
• 1 package (Individual Size Packet) Truvia
• 1/2 teaspoons Vanilla Extract
• 1 dash Salt

1. Preheat oven to 350u0b0F.
2. For the crust, in a food processor, pulse graham crackers and salt together until crumbly. While food processor is on, pour in sugar free syrup and mix until it starts to stick together.
3. Spray a 4 1/2 inch springform cheesecake pan with nonstick spray. Press in the graham cracker mixture until flat, then prick a few times with a fork. Bake the crust for 5-7 minutes and allow to cool.
4. While crust is cooling, in a mixing bowl pour in all the cheesecake filling ingredients and mix until well incorporated. Pour filling over the crust and bake for 15 minutes. You want it to be a bit giggly as it will set more while it cools.
5. In a separate small bowl, mix together all the frosting ingredients. Frost cheesecake when it has cooled to room temperature. Enjoy!

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Taken from tastykitchen.com/recipes/desserts/snickerdoodle-cheesecake/ (may not work)