Keto Oreo Cheesecake

Keto Oreo Cheesecake Recipe: 

Chocolate Crust

Ingredients 

• 20 Catalina Crunch keto sandwich cookies 
• 1/4 cups of unsalted butter, melted 

Instructions 

1. Preheat the oven to 350° F
2. Remove the white filling from the cookies 
3. Using a food processor, pulse the cookies until they have become crumbs (if you don't have a food processor, place the cookies into a bag and roll the cookies into crumbs using a rolling pin)
4. Pour in the crumbs into a medium size, add in the melted butter and throughly stir
5. Spay the bottom of a 9 x 2 springform pan with non-stick cooking spray
6. Pour the mixture into a springform pan
7. Using a rubber spatula an your hands, evenly spread out the mixture on the bottom and sides of the pan 
8. Throw the pan into the oven and bake for about 10-12 minutes 
9. Allow the mixture to cool at room temperature while you prepare the filling. 

Oreo Cheesecake Filling

Ingredients

• 5 Catalina Crunch keto sandwich cookies 
• 4 eggs
• 1 tub of sugar free cool whip 
• 3 scoops of GSI Keto Cheesecake 

Instructions 

1. Use you fist to break the cookies into pieces 
2. Thoroughly mix together all the ingredients until well combined.
3. Pour the batter into a non-stick cake pan
4. Pre-heat the oven to 350°F. 
5. Bake for about 40 minutes.
6. Allow the cake to cool.

Oreo Topping

• Cut into 12 slices and place oreos on top of the cake.