Caramel Peanut Butter Swirl Cheesecake (with PB2)

Crust:

• 1.5 cups Cinnamon Toast Crunch cereal
• 1.5 tbsp margarine, melted

Filling:

• 3 8oz pkgs Fat Free Cream Cheese
• 1/4 cup splenda
• 1.5 tsp vanilla extrace
• 2 egg beaters (1/2 cup)
  

Swirl topping:

• 1/4 cup Smuckers sugar-free caramel ice cream topping
• 5 TBSP Prepared PB2 (You can use Peanut Butter, but it will increase the calories a LOT)

Optional toppings:

• Cool Whip FREE
• Additional Caramel topping

1. Preheat oven to 350
2. Place cereal in food processor and process until a crumb mixture is form. Drizzle in butter and process until blended.
3. Pat crust into the bottom of a spring form pan sprayed with cooking spray and cook for 7 minutes until beginning to crisp.
4. Reduce oven temperature to 325.
5. Thaw cream cheese in the microwave, if it's not already soft and room temperature. Place filling ingredients in a bowl and mix with an electric mixer until smooth. Pour over crust.
6. Mix swirl ingredients together and pour over filling, swirling with a knife into patterns.
7. Bake at 325 for 45-50 minutes until firm. Allow to cool and then trace a knife around the outside of the cheesecake before attempting to remove the spring form siding. Cool in the refrigerator.
8. Top with additional toppings if desired.

Makes 6 servings.

Nutrition (w/o toppings)

Calories 220

Fat 3g

Sat Fat .5g

Cholesterol 18g

Sodium 930mg

Potassium 15mg

Carbs 26g

Fiber 1g

Sugars 7g

Protein 18.5g

I swear I took a picture of this, but I can't find it!! Arg.