Line a 6x2 pan with parchment paper

In a smaller bowl crush up your Ginger Snaps, melt your Butter, and mix all of your crust ingredients together

Press your crust into the bottom of your pan lined with parchment paper

Bake your crust on 350F/176C for 8-12 minutes or until it’s golden brown

In a large bowl mix together all of your cheesecake ingredients aside from your Protein Powder and Pumpkin

Mix in your Protein Powder

Pour half of your mix into another bowl and mix in your Pure Pumpkin into that bowl

Pour some of your plain mix into your 6x2 pan, smooth it out, top it with your pumpkin mix, and repeat until all of your mix is gone

Cut your mix in with a knife to give it a swirl effect

Top it with whatever your want

Bake it on 350F/176C for 30-35 minutes then drop your temperature to 200F/93C and bake for an additional 50-60 minutes

Remove it from the oven, let it cool, wrap it up, and put it into the fridge for a couple hours (I prefer overnight)