Peanut Butter Cheesecake

Prepare crust: Mix first six ingredients. Pat into medium spring-form pan, wetting hands as necessary. Bake crust at 325 for 15 minutes. Blend drained tofu with eggs in a food processor until creamy. In a mixing bowl, cream the cheese and peanut butter until smooth. Gradually add tofu mixture, vanilla and Splenda until well-blended. Pour onto crust. Bake at 350 for fifteen minutes and then at 275 for another 35 minutes, or until done. Chill. Serves 12.

Protein 15.6 g
Carbohydrate 6.0 g.
Fibre 2.0 g
Effective carbohydrate 4.0 g

Note: you can substitute a third package of cream cheese if you don’t like the idea of using tofu. The original Victorian Sampler cheesecake used 3 packages