I added 2 packs of softened cream cheese to a large bowl, the 2 egg yolks, 2 tsp vanilla extract, and
about 1 tsp vanilla stevia and mixed it very well. Next I folded half the egg whites into the cream
cheese mixture, then fold the rest. I did the same thing for the whipped cream but in fifths. Once it is
all mixed well, taste to see if you need to adjust the sweetness. Make sure your peanut butter crust
is completely cooled and carefully spoon the cheesecake mixture into the pan.
The chocolate topping is pretty simple, just mix what she has written and let cool a little before
piping or drizzling over the cheesecake. Sprinkle chopped peanuts over it and freeze for 4 hours. let
sit out for about a half hour before eating. This makes A LOT of servings, its a very filling dessert.
Everyone LOVED this cheesecake, its definitely a make again recipe.