INGREDIENTS:

• 1 KetoCandyGirl pumpkin spice pecan cookie mix
• 2 cups heavy cream
• 3 Tbsp SkinnyMixes white chocolate pumpkin syrup
• 1 tsp vanilla
• 1 Tbsp erythritol sweetener
• 8 oz Philadelphia cream cheese
• 3 scoops LonoLife Vanilla Collagen
• 1 KetoCandyGirl snickerdoodle cookie mix
• 6 Tbsp butter softened
• ChocZero white chocolate hazelnut spread

DIRECTIONS:

• Follow instructions on pumpkin spice cookie mix and press into a greased 9 inch springform pan. Bake at 350° for 15 minutes then let cool

• Using an electric mixer, beat heavy cream, white chocolate syrup, vanilla, & sweetener on high until stiff peaks form. In a separate bowl, beat together cream cheese and vanilla collagen until smooth. Fold into whipped cream mixture and spread on top of cooled cookie crust

• Using a pastry cutter, combine the softened (not melted!) butter and snickerdoodle mix until sandy crumbs form. Gently press on top of cheesecake. Drizzle with white chocolate hazelnut spread. Let chill for at least 4 hours, or overnight, before serving

Recipe: @lowkarbkhaleesi