CHEESECAKE ON POINT RECIPES

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

Steps:

• Add the cream cheese and 1/2 cup Splenda to a mixing bowl. Beat until it is smooth.
• Add the sour cream and vanilla extract and beat until smooth.
• Fold in the Cool Whip, then put 1/2 of the mixture in a separate mixing bowl.
• To one bowl, add the unsweetened cocoa powder and tablespoon Splenda. Stir to combine.
• In a small bowl add the PB2 powder and 3 tablespoons water. You want it to be creamy, but not watery. You might have to add an additional tablespoon of water.
• Add the PB2 to the second bowl of cheesecake. Stir to combine.
• Add the chocolate cheesecake to the bottom of a pie pan and spread evenly. Then add the peanut butter cheesecake and spread evenly.
• Cover and refrigerate overnight.