Snickerdoodle Cheesecake

Preheat oven to 350ºF.

For the crust, in a food processor, pulse graham crackers and salt together until crumbly. While food processor is on, pour in sugar free syrup and mix until it starts to stick together.

Spray a 4 ½ inch springform cheesecake pan with nonstick spray. Press in the graham cracker mixture until flat, then prick a few times with a fork. Bake the crust for 5–7 minutes and allow to cool.

While crust is cooling, in a mixing bowl pour in all the cheesecake filling ingredients and mix until well incorporated. Pour filling over the crust and bake for 15 minutes. You want it to be a bit giggly as it will set more while it cools.

In a separate small bowl, mix together all the frosting ingredients. Frost cheesecake when it has cooled to room temperature. Enjoy!