½ packet Milk Arrowroot biscuits
2 scoops Personalised Protein Powder
2 tbsps Tablelands Heartsmart Canola Spread
250g block cream cheese
Vaalia French Vanilla yoghurt
4-6 scoops Cookies and Cream Formula #1
1 ½ tsp gelatine
1 ½ tbsp water
1 cup fruit juice
1 dessertspoon cornflour

Method:
Crush biscuits in a plastic bag until fine crumbs, add protein powder to bag and mix thoroughly. Melt canola spread over low heat and stir in biscuit crumble mix. Press into a pan lined with greaseproof or baking paper. Refrigerate.

In a bowl mix softened cream cheese and yoghurt. Gradually add Formula #1. Sprinkle gelatine over water in a heatproof jug. Stand jug in simmering water until gelatine dissolves.
Cool (maybe 4 mins). When cool stir into cheesecake mixture. Spoon cheesecake mixture onto base, smooth and refrigerate. Mix cornflour with fruit juice in a small saucepan, bring to the boil stirring constantly until juice thickens and goes clear. Leave to cool (maybe 5 mins). When cool spoon over cheesecake and then refrigerate.
Please feel free to adjust this recipe using any flavour of Formula #1 and fruit juice topping. Another alternative for the topping is pureed fruit (Hmmm mango springs to mind). I use a really great brand of spread but if you have another that you use and trust feel free to substitute.