KETO CHOC CHIP BROWNIE CHEESECAKE

Keto Cheesecake Base:

- 4 x Justine's  Mini Keto Protein Brownies

- 2 tbsp melted butter 

- 250g Cream Cheese

- 3 tbsp  Justine's Erythritol 

- 1/2 tsp vanilla extract 

- 1 tbsp sour cream

- 1 cup Justine's Keto Dark Chocolate Chips

Method:

- Blitz the keto brownies in the food processor (alternatively, break them into little pieces) & add into a mixing bowl 

- Add melted butter & mix until combined & a dough forms

- Spoon evenly into a 6 cup muffin pan & press down to make the base

- Place in freezer while you make the filling

- Mix all ingredients in a large bowl using a hand mixer until all combined & creamy

- Fold in keto  chocolate chips using a spatula 

- Spoon evenly to the base & place in the fridge to set overnight 

- Once set, melt one row of keto chocolate of choice in the microwave & drizzle on top of cheesecakes