Sugar-Free Peach Cheesecake

Preheat the oven to 356 °F (180 °C) for 15 minutes.

In a pot, melt the butter over low heat and add the previously crushed cookies.

Place the mixture in the baking pan to be used and slightly flatten until solid.

Bake for 10 minutes.

In another bowl, beat the cheese with the stevia, whole egg, orange juice and lemon juice.

Add the egg whites previously beaten until stiff to the previous mixture.

Peel and chop the peaches and place them in the previous pot.

Heat until slightly softened and add to the cheese and egg mixture.

Mix everything and add to the baking pan where the cookie base was baked.

Bake for 40 minutes.

Remove and refrigerate for 2 hours.

Serve.