PEANUT BUTTER COOKIE CRUST
15 graham crackers
2 1/3 cups cream cheese, room temperature
1 ½ cup Brawny Bear’s Date Sugar
1 teaspoon vanilla extract
½ cup heavy cream
In a food processor, grind the Graham crackers into crumbs.
Add 2 tbsp of Brawny Bear's Peanut Butter and combine.
Transfer the mixture to a baking pan, flatten with a spatula and refrigerate.
Add the cream cheese and date sugar to the food processor, and mix together, until combined.
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.
Pour the mixture into the pan with your crust and refrigerate for at least 6 hours or overnight.
Once set, cut into slices, drizzle with some more peanut butter and enjoy!