cheesecake without cream cheese (16g protein)

0 Preheat the oven to 350 degrees.
1 Blend [wprm-ingredient text="10 oz Ginger snap Cookies" uid="3"] and melted [wprm-ingredient text="3 tbsp Butter**" uid="4"] in a food processor.
2 Transfer the mixture to a pie tin or 9" springform pan and press to flatten evenly. It's helpful to do this with the bottom of a 1/4 cup measuring cup.  Bake for 10 minutes.
3 While the crust bakes, mix the [wprm-ingredient text="1 Quart* Plain Skyr" uid="0"], [wprm-ingredient text="14 oz Sweetened Condensed Milk" uid="1"], and [wprm-ingredient text="1 tbsp Honey" uid="2"] together until combined.
4 Pour the skyr mixture over the crust once it’s done baking. Place this whole cheesecake back in the oven and bake for 35 minutes or until just set.
5 Let this cool and then transfer to the fridge to continue to set for at least 4 hours, but preferably overnight, before enjoying. If you try to eat it too soon, it will still be liquidy.