Peanut Butter Chocolate Chip Cheesecake

Ingredients

Graham cracker crust

• 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

Filling

• 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

Directions

1. 1

   Preheat oven to 350.

2. 2

   To make the crust: Using a food processor, crush graham crackers into tiny crumbs.

3. 3

   Add sugars and pulse until combined.

4. 4

   Add butter and pulse until mixture begins to come together.

5. 5

   Press into bottom and up sides of a 9 inch glass pie plate.

6. 6

   Bake for 8-9 minutes, remove and allow to cool to room temperature.

7. 7

   While crust is cooling, make the filling: Using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar.

8. 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. 9

   Refrigerate for 30-60 minutes, the longer the better!

10. 10

    Remove from fridge immediately before serving.