Collagen Coffee Cheesecake

For the cake base

• 30g HCP in Cold Brew Coffee flavour
• 125g rolled oats
• 45ml sugar-free maple syrup
• 20g coconut oil, melted

For the filling

• 60g HCP in Cold Brew Coffee
• 500g creamed cottage cheese
• 300g non-fat plain Greek yoghurt
• 100ml espresso cooled
• 20g sweetener
• splash of vanilla
• 20g gelatine powder

1. Food process the base ingredients and press into the base of a lightly sprayed medium springform cake tin. This mixture gets a little sticky, so you may want to wet your hands to do this!
2. Clean your food processor, then process the cheesecake ingredients except for the gelatine until smooth.
3. Place the gelatine powder in a small bowl with enough cold water to just cover. Mix with a fork to form a paste, then microwave for around 20 seconds to melt. Add to the filling mix and process again to mix.
4. Pour the filling over the top of the base layer, and refrigerate for a few hours until set. Remove from tin and cut into 8 to serve.