Peanut Butter Half Baked Cheesecake

• 2 250g containers 95% fat free cream cheese
• 3/4 cup 0% greek yogurt
• 1/2 cup eggwhites
• 1/2 cup splenda
• 1 scoop peanut butter/chocolate protein powder
• 1/4 cup powdered peanut butter
• 1/4 cup unsweetened cocoa powder
• 2 brownie fiber one bars
• 2 cookie fiber one bars

1. Let the cream cheese, greek yoghurt, and eggwhites sit out until room temperature
2. grease a 9" spring form pan and pre heat oven to 350
3. In a large bowl beat together the cream cheese and yoghurt until creamed, beat in sweetener and eggwhites, then protein
4. split the batter in half between another bowl. Mix the pb powder into one and cocoa into the other
5. Fold half the mix ins into each bowl. Pour each bowl into a seperate half of your pan, then swirl it with a knife.
6. Put the pan into the oven and wait about 40-48 minutes depending on your oven, edges will brown
7. remove and let cool completely, run a knife around the edges then release the spring form, let set in the fridge 4+ hours (best overnight)

containers, greek yogurt, eggwhites, splenda, powdered peanut butter, cocoa, brownie fiber

Taken from www.yummly.com/recipe/Peanut-Butter-Half-Baked-Cheesecake-1087881 (may not work)