Low Carb Peanut Butter Cup Cheesecake Squares - cooking recipe

Ingredients

Peanut Butter Crust
1 cup peanut butter
1/2 cup Splenda sugar substitute
1 egg, slightly beaten
1 teaspoon vanilla
1/4 salt
Chocolate Layer
4 ounces baker's unsweetened chocolate
1/4 cup Splenda sugar substitute
Cheesecake Filling
16 ounces cream cheese, softened
1/4 cup Splenda sugar substitute
2 teaspoons vanilla extract
1 cup heavy whipping cream

Preparation

Preheat oven to 350\u00b0F.
For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup Splenda, 1 egg, 1 tsp vanilla and salt until smooth.
Evenly press mixture into the bottom of a 9x13\" baking dish.
Bake at 350\u00b0F for 12 minutes, or until golden brown.
Cool on rack completely.
Melt chocolate and mix with Splenda; pour over cooled crust and let cool 15 minutes.
In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended.
Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy.
Spread over cooled chocolate layer on crust.
In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth.
Drizzle over top of cream cheese mixture.
Chill for one hour until set; cut into squares and serve.