Frozen Peanut Butter Cheesecake With Fudge Sauce Topping

Description: You can substitute a graham cracker crust for the chocolate crust, but it's better with chocolate, this can also be made in a 9 x 9-inch square pan. You could add in 1 cup whipped cream but it will decrease the peanut butter flavor slightly, prep time includes freezing time

Ingredients:

• 1 (9 inch) chocolate cookie pie crust
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 3/4 cup peanut butter
• 2 tablespoons lemon juice
• 2 teaspoons vanilla
• 3/4 cup whipped cream (measure 3/4 cup after whipping, you could add in 1 cup if desired)
• 1/2 cup chocolate fudge sauce
• 1/3 cup chopped peanuts (optional)

Steps:

1. In a large bowl beat the softened cream cheese until fluffy (about 3 minutes).
2. Beat in condensed milk and peanut butter until smooth.
3. Add in lemon juice and vanilla; beat until combined.
4. Fold in the whipped cream.
5. Pour into prepared crust.
6. Drizzle with the chocolate fudge sauce and chopped peanuts (if using).
7. Place in freezer and freeze until completely firm (about 5-6 hours).
8. Keep frozen until ready to serve, remove from freezer about 5 minutes before slicing, then return to freezer.
9. Delicious!