High-Protein Prune Cheesecake

Preheat oven to 350°F. Line bottom of 9-inch springform pan with parchment paper.

In food processor, pulse together 1 cup chopped prunes, oats and almonds until finely chopped. Add melted butter and pulse until a dough-like consistency forms. Press mixture into bottom of prepared pan.

Bake for 10 to 15 minutes or until lightly golden. Remove from oven and reduce heat to 325°F.

Meanwhile, in bowl of stand mixer fitted with paddle attachment, beat cream cheese until smooth. Beat in ¼ cup honey, confectioners’ sugar and protein powder. One at a time, beat in eggs, scraping bottom of bowl in between each addition, until fully incorporated. Pour cream cheese mixture over baked prune base, smoothing top.

Bake for 40 to 45 minutes or until center is slightly jiggly and edges are lightly golden. Turn off oven and let cheesecake cool in oven for 30 minutes. Using small knife, carefully loosen cheesecake from sides of pan. Let cool completely in pan on wire rack, then transfer to refrigerator and chill for at least 2 hours or until set and chilled.

Meanwhile, in small bowl, stir together remaining chopped prunes and remaining honey. Remove cheesecake from pan and transfer to platter. Spread honey-prune mixture over cheesecake and garnish with pistachios.