High Protein Choc Cheesecake

For the base layer

• 125 grams rolled oats
• 30 grams of Bulk Nutrients Chocolate based protein, you can use Whey Protein Isolate, Whey Protein Concentrate, ThermoWhey or Protein Matrix +
• 50ml sugar-free maple syrup
• 20 grams coconut oil melted
• 20 grams cocoa powder
• 50ml unsweetened almond milk

For the Cheesecake layer

• 40 grams of Bulk Nutrients Chocolate based protein, you can use Whey Protein Isolate, Whey Protein Concentrate, ThermoWhey or Protein Matrix +
• 500 grams creamed cottage cheese
• 300 grams fat-free greek yoghurt
• 30 grams granulated sweetener
• 50 grams cocoa powder
• 1 teaspoon vanilla extract
• 20 grams gelatine powder dissolved in a splash of hot water

1. Combine the base ingredients in a food processor until the mixture is even, remove from the food processor, 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 before adding in the cheesecake ingredients, process until the cheesecake mixture is smooth, pour over the top of the base layer, and refrigerate until set.
3. Remove from tin and cut into 8 to serve.