Double Rich Chocolate Protein Cheesecake

Directions

1. Pre-heat the oven to 375° for convection ovens.
2. Spray the base of an 8-inch springform pan with low calorie spray oil.
3. Mix the almond flour, sugar and oil together in a bowl.
4. Pour into the pan. Press into the pan with the back of a spoon so that it evenly covers the base.
5. Bake for 20 minutes until the top is beginning to go golden.
6. Meanwhile place the cream cheese and the dark chocolate chips in a glass, heat-resistant bowl and sit over a pot of boiling water to melt the chocolate. Be careful not to let the bottom of the bowl touch the water. Mix well and then remove from the heat. Add the Greek yogurt and Gold Standard 100% Whey Protein powder and mix well again.
7. Remove the base from the oven and reduce the oven temperature to 300°/320° for convection ovens.
8. Spray the edges of the pan with a little more spray oil.
9. Add the chocolate cheesecake mixture and use a spoon to flatten to an even surface.
10. Place back into the oven and bake for 22-23 minutes. Pro-Tip: Leave a ramekin of water in the oven while baking to prevent your cheesecake from cracking.
11. Remove and allow to cool to room temperature.
12. Free the cheesecake from the springform pan, releasing gently with a sharp knife if sticking, before slicing into 8 and serving.