Recipe by @straightouttaketo
CHEESECAKE CRUST:
Prepare @eatsweetlogic Peanut Butter Cookie Mug Mix according to package directions.
Bake in parchment lined, foil wrapped 6 inch springform pan at 350F for 10 mins. It will look undercooked (that’s ok)
Let cool while preparing cheesecake
Turn oven down to 325F
CHEESECAKE:
16 oz Philadelphia cream cheese
1/2 cup sour cream
1/2 cup Skippy Peanut Butter
2 Eggs
1 tsp McCormick Spice vanilla extract
1 Pipette One on One Flavors peanut butter flavor
1/2 cup Lakanto original sweetener
1/4 tsp Redmond Real Salt fine pink Himalayan sea salt
1/8 tsp Xanthan gum (optional)
Mix with hand mixer or stand mixer until creamy
Bake 60 minutes at 325F in water bath
Let cool completely in the oven
Refrigerate overnight
CHOCOLATE TOPPING:
Bake 60 minutes at 325F in water bath
Let cool completely in the oven
Refrigerate overnight
CHOCOLATE TOPPING:
1/2 cup HWC
1/4 cup Lakanto original sweetener
1 tsp Vanilla extract
1.5 oz Chopped unsweetened chocolate
Heat HWC and sweetener
Turn stove off
Add vanilla and chopped chocolate
Let rest 5 minutes
Mix until chocolate is smooth
Pour over cooled cheesecake
Let chocolate set in refrigerator
