Recipes created by Bootea & Alex Paganelli - Check him out on instagram at @DeadHungry and at DeadHungry.co

Base

Add to Blender:

6 Peanut Butter Cups

½ cup Peanut Powder

½ cup Chocolate Protein

1/3 cup Coconut oil/butter

1tbsp Cocoa powder

Blend

- Add more coconut oil if mixture doesn’t bind easily

- Add mix to 2 and ½ cups toasted oats and mix

- Flatten mix in to bottom of cake disc and chill in fridge for 30 minutes

Filling 

Add to a bowl:

600g low fat cream cheese

Add 150g Greek yoghurt

2/3 cup peanut flour

1/3 cup vanilla protein powder

 Mix Well

 - Remove base from fridge

- Pour 1/2 of filling mixture on top of base and freeze for 15 minutes

- Heat 300g of low fat peanut butter in a bain-marie

- When at near liquid consistency remove the cheesecake from fridge and pour half the peanut butter on top and smooth out

- Return to freezer for another 30 minutes

- Remove cheesecake from freezer and add the rest of cream cheese mixture

- Return the freezer for another 20 minutes until the mixture sets

- Remove from freezer and pour over remaining peanut butter (reheat in microwave or put back in Bain-Marie until runny)

- Return to freezer for a final 30 minutes

- Remove from freezer and decorate with crushed peanut butter cups

- Enjoy! :)