Chocolate and Peanut Butter Swirl Cheesecake

By aerin8

http://www.ginnyslowcarbkitchen.blogspot.com/2012/10/chocolate-and-peanut-butter-swirl.html

Ingredients

• CRUST
• 1 cup flaxseed meal, golden -- (You can use brown flax, but I prefer golden for the milder flavor)
• 1/3 cup whey isolate, Body Fortress super advanced, vanilla creme -- (this is what I used but you can use whatever brand you have)
• 1/4 cup cocoa powder
• 6 packets Truvia -- (or sweetener equal to 1/4 cup)
• 1/4 cup melted butter
• FILLING
• 1 1/2 pounds cream cheese -- softened
• 3 large eggs
• 12 drops liquid sucralose
• 12 packets Truvia -- (or use 1 1/8 cup sweetener in place of both sucralose and Truvia)
• 2 tablespoons cocoa powder
• 1 teaspoon blackstrap molasses
• 1 teaspoon vanilla extract
• 2/3 cup heavy cream
• 10 pieces Lindt 85% Cocoa bar -- (1 entire bar), chopped in small pieces
• 1/4 cup coconut oil
• SWIRL TOPPING
• 1/2 cup natural peanut butter -- Unsweetened
• 4 packets Truvia

Details

Servings 16
Preparation time 25mins
Cooking time 75mins
Adapted from ginnyslowcarbkitchen.blogspot.com

Preparation

Step 1

Preheat oven to 350F (175C). Grease 9 to 10-inch Springform pan.

CRUST: In food processor, combine flaxseed meal, whey isolate, cocoa powder, and Truvia. Pulse until blended together. Pour in melted butter and pulse until it is well combined and crumbly. Press into bottom of Springform pan. Set aside

FILLING: In large mixing bowl, combine cream cheese, eggs, liquid sucralose, Truvia, cocoa powder, blackstrap molasses, and vanilla extract. Beat until smooth and creamy. In small saucepan, heat heavy cream to a boil. Remove from heat and stir in Lindt bar and coconut oil until melted and smooth. Pour into cream cheese mixture and beat well. Pour into prepared crust.

SWIRL TOPPING: In small bowl combine peanut butter and Truvia. Microwave on high for 20 to 30 seconds or until it is warmed and soft. Place dollups on top of cheesecake and with a knife, cut in and swirl around through each dollup.

Bake 50 minutes. Turn off oven, crack open oven door and let cool for 10 minutes inside oven. Remove and place on a wire rack and cool completely. Carefully run a knife around edges and remove outside of the pan, before chilling. Chill completely in refrigerator before serving. Serve with whipped topping if desired.

- - - - - - - - - - - - - - - - - - -

16 Servings/Per Serving: 394 Calories; 36g Fat (79.9% calories from fat); 11g Protein; 9g Carbohydrate; 5g Dietary Fiber

4 g useable carbs per serving