Rich Protein Chocolate Cheesecake

For the base:

• 1/2 scoop (15g) Bulk Nutrients Thermowhey or Protein Matrix in limited edition Choc Fudge
• 1 shot of espresso coffee
• 1 cup vanilla cookie crumbs - About 15 cookies
• 1 tablespoon zero or low-calorie sugar alternative
• 6 tablespoons butter - melted

For the filling:

• 250g cream cheese
• 50ml thickened cream
• 1 cup Natvia baking sugar
• 4 eggs
• 4 tablespoons cocoa powder
• 1 teaspoon vanilla essence
• 150g dark chocolate chips - melted

1. Pre-heat oven to 160 degrees Celsius and line a spring foam cake tin with baking paper.

To make the base:

1. Place all base ingredients in a bowl and combine well. Press into prepared cake tin and bake for 10 minutes.

To make the filling:

1. In a mixer with whisk attachment, blend the cream cheese, cream, vanilla essence and sugar until creamy.
2. Place eggs in a mug and whisk. Gradually add the egg mix to the filling mixture continuing to blend.
3. Add the cocoa and chocolate and whisk until combined.
4. Pour filling mixture over cake base and bake for one hour or until the center is firm.
5. Allow to cool in the oven with the door ajar until completely cooled (possibly overnight).
6. Best stored in the fridge and enjoyed with fresh fruit and cream.