Samoa Protein Cheesecake

• 9 sugarfree chocolate sandwich cookies (crushed)
• 4 medjool dates (or 6-7 deglet dates)
• 2 scoops Devotion Brownie Batter protein powder
• 2.5 tbsp caramel flavored skinny syrup
• 1/4 cup natural almond butter

• 1 - 8 oz. softened Fat Free cream cheese block
• 2 - 8 oz. softened Neufchâtel cheese blocks
• 2 scoops Devotion Angel Food Cake protein powder 
• 1/3 cup fat free plain Greek yogurt
• 1 packet sugar-free instant pudding cheesecake flavor

• 1/4 cup toasted unsweetened shredded coconut
• 2 scoops Devotion Angel Food Cake protein powder
• 1/3 cup calorie-free caramel syrup
• 1/2 cup unsweetened almond milk
• Drizzle calorie-free chocolate syrup
• *Optional: drizzle melted sugar free dark chocolate on edge  

Method for Crust: Crush cookies in a food processor until a fine crumb consistency. Add all additional crust ingredients, and process until a firm paste forms. Press this paste on the bottom of your cheesecake springform. (A pie plate can be substituted.) Place in freezer while you make filling.

Method for Filling: Whip all filling ingredients in a mixer. Start slowly so powder doesn't fly everywhere. As it incorporates, you can increase speed until mixture is fluffy and fully blended. Spread this mixture evenly on top of your frozen crust. Freeze again.

Method for Topping: Toast coconut flakes on low heat on a skillet. While toasting, mix together in a bowl your topping ingredients. Add in 2 tbsp of your toasted coconut, and reserve 2 tbsp for garnish. Spread topping over the frozen cheesecake. Drizzle the chocolate sauce as desired. Sprinkle coconut flakes as your final step.   Cheesecake serves 12 slices. Macros per slice: Cal: 269 // fat: 14.5 // pro: 17.5 // carb: 20.5 // fiber: 2.3