Peanut Butter Chocolate Chip Cheesecake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 1/4 cups low-fat graham crackers, broken into chunks (i use one sleeve)
• 3 tablespoons brown sugar
• 3 tablespoons splenda granular
• 1/4 cup butter
• 5 ounces reduced-fat cream cheese, room temperature
• 3 ounces nonfat sour cream
• 2/3 cup peanut butter, creamy
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 6 -8 ounces fat-free whipped topping, thawed (cool whip free)
• 2/3-3/4 cup miniature semisweet chocolate chips

Recipe

• 1 preheat oven to 350.
• 2 to make the crust: using a food processor, crush graham crackers into tiny crumbs.
• 3 add sugars and pulse until combined.
• 4 add butter and pulse until mixture begins to come together.
• 5 press into bottom and up sides of a 9 inch glass pie plate.
• 6 bake for 8-9 minutes, remove and allow to cool to room temperature.
• 7 while crust is cooling, make the filling: using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar.
• 8 fold in cool whip free and mini-chocolate chips by hand; careful not to over mix or the cool whip will lose its fluff.
• 9 refrigerate for 30-60 minutes, the longer the better!
• 10 remove from fridge immediately before serving.