cookies & cream peanut butter extreme protein cheesecake (Edit recipe)

crust

1. preheat oven to 325.
2. in a food processor, add the outside of the creme cookies (reserve the insides for the cheesecake filling) & black cocoa powder.
3. blitz a few times into a powder.
4. add melted coconut oil & water to crust & mix well.
5. line 4 spring form pans with parchment paper, then add & press down ~5-6 T of crust mixture to the bottom of each pan.
6. bake crust for ~10 minutes.

cookies & cream peanut butter cheesecake

1. clean out blender, then add all protein cheesecake ingredients & blend well.
2. add ~3/4 cup of cheesecake mixture on top of each crust & bake for 30-35 minutes or until set.
3. allow to cool completely before adding next layer.

cookies & cream peanut butter mousse

1. to a food processor, add cottage cheese & puree.
2. transfer to a bowl, then add in melted & COOLED white chocolate, protein powder, monk fruit, vanilla extract, & salt.
3. using a hand mixer, mix until fluffy, then fold in crumbled creme cookies.
4. spread ~1/2 cup of mousse mixture on top of cooled cheesecake.

chocolate collagen ganache

1. microwave dark chocolate chips → mix in chocolate collagen peptides, & water until reaches a nice fudgy consistency.
2. spread a large scoop of ganache on top of cheesecakes, then freeze for at least 4 hours or until completely set.
3. remove from springform pans & cut into wedges.
4. I store them in the freezer & microwave for 10-15 seconds to thaw or let them sit out for 5 minutes before devouring!