Peanut Butter Chocolate Chip Cheesecake

• 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

1. Preheat oven to 350.
2. To make the crust: Using a food processor, crush graham crackers into tiny crumbs.
3. Add sugars and pulse until combined.
4. Add butter and pulse until mixture begins to come together.
5. Press into bottom and up sides of a 9 inch glass pie plate.
6. Bake for 8-9 minutes, remove and allow to cool to room temperature.
7. While crust is cooling, make the filling: Using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar.
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. Refrigerate for 30-60 minutes, the longer the better!
10. Remove from fridge immediately before serving.

crust, lowfat, brown sugar, splenda, butter, filling, cream cheese, cream, peanut butter, powdered sugar, vanilla, topping, chocolate chips

Taken from www.food.com/recipe/peanut-butter-chocolate-chip-cheesecake-376218 (may not work)