1 bag highkeysnacks double chocolate cookies, crushed + 2 TBSP melted butter
1/2 C almond flour
1/4 C cocoa powder
2 TBSP melted butter
Make your crust and press into the bottom of a 6inch parchment lined springform pan.
16 Oz cream cheese, softened
1/4 C sour cream
1/2 C granulated sweetener rxsugar
1 TSP vanilla extract
2 Scoops marigoldbars Coffee protein OR 2 TSP instant coffee
Beat cream cheese & sweetener until smooth. Add eggs and sour cream and mix until combined. Add all other ingredients and mix. Pour filling over your crust. Place a pan of hot water on the bottom rack if your oven, this will help cheesecake bake evenly. Bake at 325 for about 60-70 minutes or until done. You will know it’s done when the edges are firm but the middle is still jiggly. Remove and let cool to room temperature, then refrigerate a few hours or overnight.