A delicious use of the homemade Peanut Butter Nutella (HERE).  The cheesecake filling was perfect atop the shortbread-like crust.  The key is to have enough butter in the crust.  I must admit I kept slivering away at this cheesecake....a little too good!  

Please Note: The difference in the colors of the Peanut Butter Nutella is that one half used cocoa powder and one half used carob powder.  

2 cups Gluten-Free Bake 2 (500 mL)
2/3 cup butter, melted (150 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
1/2 tsp vanilla extract (2 mL)
24 oz regular cream cheese (750 g)
3 eggs
1/2 cup heavy cream (125 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
2/3 cup powdered erythritol (150 mL)
2 tsp vanilla extract (10 mL)

Preheat oven to 350°F (180°C).

Crust:  In medium bowl, place Gluten-Free Bake Mix 2.  In cereal bowl, melt butter.  Stir in liquid sweetener and vanilla extract. Add to dry ingredients and mix well. Press mixture into 11 x 7-inch (28 x 18 cm) glass dish or something close to that size, using plastic wrap to help smooth the crust out.  Bake crust 15 minutes, or until golden brown around the edges.

Filling:  In food processor, process cream cheese, eggs, heavy cream, liquid sweetener, erythritol and vanilla extract.  Pour over crust.  Bake 20 to 25 minutes or until golden in spots.  Allow to cool.  Refrigerate.  When chilled, spread Peanut Butter Nutella evenly over the top of the cheesecake and refrigerate until serving time.  If you would like a lot of topping, you could double the Peanut Butter Nutella recipe.

Yield:  24 squares
1 square
265.4 calories
7.3 g protein
24.2 g fat
0.3 g fiber
4.3 g net carbs 

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