This was a very easy cheesecake to put together and if you love the combination of chocolate and peanut butter, you’re sure to love this.  In fact, if you use a dark chocolate like Lindt 70% or 85% and sweeten your cheesecake accordingly, the chocolate flavor will be even more pronounced.  The special topping is clearly peanut butter goodness over-the-top!

13/4 cups Gluten-Free Bake Mix 2 (425 mL)
2/3 cup butter (150 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/8 tsp vanilla extract (0.5 mL)
24 oz regular cream cheese, softened (750 g)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2 cup powdered erythritol (125 mL)
1 tsp vanilla extract (5 mL)
12/3 cups sugarless chocolate chips, melted, (400 mL)
  OR 10.3 oz (290 g) dark chocolate
13/4 cups peanut butter (425 mL)
  (Skippy® Creamy Natural)
Liquid sweetener to equal 1 cup sugar (250 mL)
2 tbsp coconut oil, melted (30 mL)
1/2 tsp vanilla extract (2 mL)

Crust:  In medium bowl, place Gluten-Free Bake Mix 2.  In cereal bowl, melt butter.  Stir in liquid sweetener and vanilla extract.  Press mixture into 11 x 7-inch (28 x 18 cm) glass dish, using plastic wrap to help smooth the crust out.  Place in the freezer while making the filling.

Filling:  In food processor, or in bowl with mixer, process cream cheese.  Add liquid sweetener, powdered erythritol and vanilla extract; process.  In double boiler, melt chocolate chips, OR dark chocolate.  Add to cream cheese mixture; process.  Pour over crust.  Pour topping evenly over cheesecake.  Chill again until serving time.

Topping:  In microwaveable bowl, nuke peanut butter briefly until soft.  Stir in liquid sweetener, melted coconut oil (cooled) and vanilla extract. 

Yield:  25 servings
1 serving
334.6 calories
8.3 g protein
28.6 g fat
0.6 g fiber
4.0 g net carbs