A somewhat lighter and easier alternative to one of my previous cheesecake recipes:

Base:
50g butter, melted
1/2 tsp sugarfree vanilla essence
2x sachets Splenda
100g almond meal

Filling:
1 packet (2 x sachets) Aeroplane Jelly Lite dark cherry flavour, disolved in 125mL boiling water (allow to cool slightly before use)
1kg smooth Ricotta cheese
180g (6 level scoops) PVL "Whey Gourmet" chocolate coconut cream pie flavour

For base:
1. Combine melted butter, Splenda, vanilla and almond meal well and press into the base of a springform tin.
2. Place in freezer until firm (not frozen!)

For filling:
1.Blend Ricotta, protein powder and disolved gelatine in a blender or food porcessor, until thoroughly combined.
2.Pour over base and chill for at least 2 hours, until thoroughly set.

Values for whole recipe:
Cals: 3040
Fat: 215g
Protein: 216g
Total carbs: 67g
Net carbs: 32g