Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups keto cookie crumbs (* See notes)
  • 5/8 cup butter (melted)
  • 2 cups cream cheese (softened and room temperature)
  • 1 1/4 cups sour cream (room temperature)
  • 3 large eggs (room temperature)
  • 3/4 cup superfine sugar substitute (I used erythritol ** See notes)
  • 1 tbsp vanilla extract

Instruction

  • Preheat the oven to 160C/325F. Line a 9-inch springform pan with parchment paper or tin foil and set aside.
  • In a high speed blender, add your keto peanut butter cookies and blend until a fine consistency. Measure out 2 1/2 cups and place it into a mixing bowl. Add the melted butter and mix together until combined.
  • Transfer the cookie crust into the lined springform pan and use the back of a spoon to spread around the edges. Refrigerate the crust while you prepare the filling.
  • In a high speed blender or food processor, add the cream cheese, sour cream, and superfine sugar substitute and blend until combined. Add the eggs, then the vanilla extract, and blend once more until fully incorporated.
  • Remove the pie crust from the refrigerator and add the cheesecake filling into it. Place the cheesecake in the oven and bake for an hour, or until the middle is mostly set.
  • Turn off the oven and open the oven door slightly. Allow the cheesecake to cool in it completely, before refrigerating for at least four hours, to firm up.