Japanese Cheesecake Trend~ Tiramisu!

• 2 cartons Chobani 20 g protein yogurt
• 2 tablespoons Jello cheesecake pudding mix
• 1 teaspoon pure vanilla extract
• 10 Biscoff cookies
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 2 teaspoons espresso powder
• 1 Hershey milk chocolate bar

1. In a medium mixing bowl, stir together yogurt, pudding mix and vanilla until thoroughly combined. Spread into serving dishes. Tuck Biscoff cookies into cheesecake filling.
2. Cover and refrigerate overnight.
3. Whip heavy cream until soft peaks form. Beat in powdered sugar and espresso powder. Transfer to a decorator bag fitted with a large star tip.
4. Pipe espresso cream over cheesecake filling.
5. Warm chocolate bar briefly (10-12 seconds) in microwave, then use vegetable peeler to make chocolate curls. Garnish cheesecakes with chocolate curls.

Enjoy!