For Crust
2 TBSP Brawny Bear’s Creamy Peanut Butter
15 graham crackers
For Cheesecake Filling
2 1/3 cups cream cheese, room temperature
1 ½ cup Brawny Bear’s Date Sugar
1 cups Brawny Bear’s Creamy Peanut Butter
1 teaspoon vanilla extract
½ cup heavy cream
TOPPING
¼ cup Brawny Bear’s Hazelnut Cocoa
Step 1-
In a food processor, grind the Graham crackers into crumbs.
Step 2-
Add 2 tbsp of Brawny Bear's Peanut Butter and combine.
Step 3-
Transfer the mixture to a baking pan, flatten with a spatula and refrigerate.
Step 4-
Add the cream cheese and date sugar to the food processor, and mix together, until combined.
Step 5-
Add the peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and mix for 2-3 minutes more until smooth.
Step 6-
Pour the mixture into the pan with your crust and refrigerate for at least 6 hours or overnight.
Step 7-