Cheesecake with Snickerdoodle Crust

For the crust:

• 2 cups SuperFat Snickerdoodle Cookie Bites (approximately 32 cookies)
• ¼ cup coconut oil, melted

For the filling:

• 2 (8 oz) bricks full fat cream cheese, room temperature
• ¼ cup heavy whipping cream
• 2 Tbsp whole milk plain Greek yogurt
• ½ cup keto sweetener of choice, confectioners’
• 2 tsp pure vanilla extract

For the topping (optional):

• Keto whipped cream
• 8 SuperFat Snickerdoodle Cookie Bites

1. To make the crust: In a food processor, pulse cookies until crumbly. Add coconut oil and pulse until dough forms. Transfer mixture to a 8” springform pan. Press evenly and firmly into the bottom of pan. Transfer to the refrigerator until ready to fill.

2. To make filling: In a large mixing bowl with an electric mixer, beat cream cheese until fluffy. Add cream, Greek yogurt, sweetener, and vanilla extract. Beat 1-2 minutes, until smooth. 

3. Transfer filling to the prepared crust and spread into an even layer. 

4. Transfer pie to refrigerator for 2 hours, until set. 

5. Slice into 8 pieces. Top with whipped cream and more SuperFat Snickerdoodle Cookie Bites (optional)