Preheat the oven to 160C/320F. Grease a 9-inch pie pan or springform cake pan.
To make the crust, crush up your protein cookies and measure out 1 3/4 cups of it and place it in a bowl. Add the melted butter and mix until combined. Transfer to the pan and press down into it.
In a mixing bowl, beat the cream cheese until smooth and fluffy. Add the yogurt, then the sugar, then the vanilla extract. Gradually stir through the cornstarch, ensuring there are no clumps.
Transfer the cheesecake mixture to the prepared crust and bake for 60-70 minutes, or until the edges are set.
Once the cheesecake is baked, allow it to cool completely.
In a food processor or blender, add 2 cups of the strawberries with cornstarch and blend until smooth. Transfer to a small saucepan and add the sugar. Cook over medium heat for around 15 minutes, until thick.
Remove from the heat and add the remaining chopped strawberries. Let the mixture cool.
Spread over the cheesecake and refrigerate it until it sets.
Notes:
* I used a protein cream cheese which has twice the amount of protein as regular cream cheese.
** The protein powder is completely optional. When made without it, each slice of cheesecake has 19 grams of protein. When made with it, each slice will have around 30 grams of protein.
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