Low Carb Peanut Butter Cup Cheesecake Squares

• 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

1. Preheat oven to 350u0b0F.
2. For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup Splenda, 1 egg, 1 tsp vanilla and salt until smooth.
3. Evenly press mixture into the bottom of a 9x13" baking dish.
4. Bake at 350u0b0F for 12 minutes, or until golden brown.
5. Cool on rack completely.
6. Melt chocolate and mix with Splenda; pour over cooled crust and let cool 15 minutes.
7. In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended.
8. Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy.
9. Spread over cooled chocolate layer on crust.
10. In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth.
11. Drizzle over top of cream cheese mixture.
12. Chill for one hour until set; cut into squares and serve.

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Taken from www.food.com/recipe/low-carb-peanut-butter-cup-cheesecake-squares-119728 (may not work)