Peanut Butter Chocolate Chip Cheesecake

• Graham cracker crust↗
• low-fat graham crackers, broken into chunks (I use one sleeve)1 1⁄4 cups
• brown sugar↗3 tablespoons
• Splenda granular↗3 tablespoons
• butter↗1⁄4 cup
• Filling
• reduced-fat cream cheese, room temperature↗5 ounces
• nonfat sour cream↗3 ounces
• peanut butter, creamy↗2⁄3 cup
• powdered sugar↗1⁄2 cup
• vanilla↗1⁄2 teaspoon
• fat-free whipped topping, thawed (Cool Whip Free)6 -8 ounces
• miniature semisweet chocolate chips↗2⁄3 - 3⁄4 cup

Step-by-step instructions

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.