Sugar-free, Low Carb Peanut Butter Cheesecake

Note from Cheri: This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. This recipe is part of a collection April shared, along with her personal experiences with low carb diet mind games. Click here for that story. Click here for lots more low carb recipes!

This is a variation on my basic recipe that has been our favorite for nearly four years now. The basic - Cherry Cheesecake was the recipe that started me experimenting and making low-carb-sugarfree desserts. This version is just divine and can be served to guests who will never know it is sugarfree.

2 packages (8 oz.) cream cheese 1/2 cup vanilla sugarfree syrup 3/8 teaspoon Stevia (check your health food store or Trader Joe's market) 1/2 cup peanut butter 6 eggs pinch of salt about 3/4 C sugarfree low carb dark chocolate (about 3 bars)

Serves 8 Spray a ceramic or glass 9" pie plate cooking spray or oil in a Misto® oil sprayer. Preheat oven to 350°F. Combine all ingredients together in a blender until smooth and pour into prepared pan. Bake for 50 minutes. Allow to cool slightly. In a microwave proof dish, melt the chocolate in the micro and stir until creamy. Spread on the still warm pie and then chill in the refrigerator until set. Serve with a dollop of whipped cream. Total Effective Carbs per pie: 38 Per serving = 4.75