Sugar-Free Peanut Butter Chocolate Cheesecake

Making delicious food that my diabetic partner can eat is one of my passions.  I like to find and rework recipes to make them sugar-free or nearly so.  The first version of this recipe appeared in my cookbook Delicious.  This is a slight reworking to make it even more sugar-free.

Equipment:
9 inch springform pan

Crust:
7 oz. Sugar-Free Vanilla Wafers (I like these)
1/2 cup salted peanuts
1/2 stick butter, melted

Filling:
2 (8 oz.) packages of lowfat or neufchatel cheese
3 whole eggs
3 egg yolks
1 cup Ideal No Calorie Sweetener
1/2 cup sour cream
1 cup of creamy peanut butter (I like lower sugar Simply Jif)

Topping:
1 cup of sour cream
1 cup of sugar-free chocolate chips (I like these)
2 tablespoons of Ideal Brown Sugar

Preheat oven to 325 degrees.

In a food processor, combine vanilla wafers and peanuts.  Process until finely ground.  Add butter and process until the consistency of wet sand.  Press the mixture into the bottom and sides of the springform pan and put into the refrigerator while you make the filling.

Add all of the filling ingredients into the food processor and pulse until it becomes a smooth mixture.  Pour mixture into the crust and bake for 45 minutes to one hour.  The top should be dry and just set.

Take cheesecake out of oven and set aside while you make the topping.  In a small sauce pan, warm the sour cream, chocolate chips and Ideal brown sugar over low heat.  Gently whisk all ingredients as they melt.  Once melted and combined, gently spread mixture over cheesecake and return to the oven for 10 minutes.  Remove from the oven and allow to cool.  Serve chilled.