Peanut Butter Chocolate Protein Cheesecake

8 oz Cheese--Philadelphia Cream Cheese 1/3 less fat
8 oz Philadelphia Fat Free Cream Cheese
1 cup Egg substitute, liquid (Egg Beaters)
1.5 tsp Lemon Juice 'Real Lemon' 100% juice
20 tbsp Truvia Baking Blend (by JDADDY73)
0.25 cup Yogurt Plain Greek Yogurt, non-fat
30 gram(s) Quest protein powder - Peanut butter (by CORLISSTRIEDIT)
4 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips
1 tsp Vanilla Extract
2 tbsp PB2 peanut butter powder (by DEEDLESMOM)
2 tbsp PB2 peanut butter powder (by DEEDLESMOM)
1 tbsp Cocoa, dry powder, unsweetened
0.66 cup Red Mill Finely Ground Almond Meal/Flour (by SHANIA23511)
2 tsp Splenda
2 tbsp Butter, salted

let cool completely before cutting

Preheat oven to 375F.

To make the crust, mix Almond Meal, Splenda, cocoa, 2tbs pb2 and melted butter until the almond meal is evenly moistened. Press into the bottom of a 9” springform pan, and bake 8-10 minutes. Remove from oven.

Increase oven temp to 400 degrees

Beat cream cheese in a mixing bowl until fluffy. Slowly add greek yogurt, egg, lemon juice, truvia and vanilla. In between each new ingredient, scrape down the bowl. Add 2tbs pb2 and quest protein powder last. Once all the base ingredients have been incorporated, beat for 1 more minute.

Pour batter over par-baked crust. Add chocolate chips and smooth so that all is evenly spread. Put the cheesecake in the oven at 400F, and turn the temperature down to 200F and bake 60-90 minutes or until set, firm to the touch but slightly soft or jiggly in the middle.

Let cool completely (suggest that you chill it for a few hours) before serving.

Serving Size: 16 slices