peach cobbler streusel protein cheesecake (Edit recipe)

crust

1. in a food processor, add cinnamon cereal or cinnamon chips & blitz into a powder.
2. add nut butter & water to crust & mix well.
3. line 4 spring form pans with parchment paper, then add & press down ~5-6 T of crust mixture to the bottom of each pan.
4. bake crust for ~10 minutes.

protein cheesecake + toppings

1. clean out blender, then add all protein cheesecake ingredients & blend well.
2. to make cinnamon streusel, add BTR bar, nuts, monk fruit, cinnamon, & salt to a food processor & blitz into a crumble.
3. transfer to a bowl, then add in nut butter & a little bit of water until more of a streusel forms.
4. to make peaches, dice them up & toss them with monk fruit + cinnamon.
5. to assemble your cheesecake, layer the following: 1/4 cup of cheesecake mixture —> 1/4 cup cinnamon streusel —> 1/2 cup cheesecake mixture —> 1/2 cup peaches —> remaining cinnamon streusel.
6. bake for 30-35 minutes or until set.
7. allow cheesecakes to completely cool, then refrigerate for at least 4 hours.
8. remove from springform pans, then cut into wedges.
9. optional: mix a little powdered monk fruit, nut butter, & water together to form icing, then drizzle on top.
10. I store them in the freezer & microwave for 10-15 seconds to thaw or let them sit out for 5 minutes before devouring!