In a bowl, crush up your weetabix.
Pour in the almond milk and honey, and mash it all together with a fork.
Flatten the weetabix in the bowl to create your base.
In a another bowl, combine the fat free Greek yogurt, half of the powdered peanut butter and the flavoured protein powder until smooth.
Pour this mixture on top of your weetabix base and spread out evenly.
Mix the rest of the powdered peanut butter with a little bit of water and drizzle on top of the cheesecake.
Add the jam and swirl with a fork.
Cover and refrigerate until serving.