White Chocolate Peanut Butter Cheesecake

Crust of choice (Macadamia nuts, coconut and cookie crumbs are a great choice)

6 oz SF white chocolate chips, melted

¼ cup peanut butter

16 oz cream cheese, softened

¾ cup heavy whipping cream

1 tsp vanilla

1 egg

Preheat oven to 325 degrees.

Press crust into bottom of a 9” springform pan, that has been lined with parchment paper.

Wrap outer pan with a double layer of foil. Set aside.

Stir together melted white chocolate & peanut butter, let cool slightly. Set aside.

Beat cream cheese & sweetener until smooth.

Add in heavy cream & vanilla and beat well

Add egg; beat on low speed just until blended.

Stir in cooled white chocolate mixture.

Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

Bake 55 minutes, or until edge of cheesecake is set & golden. (Center of cheesecake should jiggle a little when moved).

Remove springform pan from water bath.

Cool cheesecake on a wire rack for 10 minutes.

Loosen cheesecake from pan with a knife; remove foil.

Cool 1 hour. Cover & refrigerate overnight, or at least a few hours.

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