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For the crust:
For the cheesecake filling:
For chocolate ganache:
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Grease a 9 inch pie dish with Country Crock® Plant Butter and set aside.
In a medium bowl, add graham crumbs and pour in melted Country Crock® Plant Butter, mix thoroughly.
Add crust to the greased pie dish and press the crust firmly to the bottom and the sides of the pie dish, refrigerate while the filling is made.
In an electric mixture, beat the cream cheese until smooth and creamy.
Add in the powdered sugar and continue beating until fully incorporated.
Now mix in peanut butter, vanilla extract and Country Crock® Plant Cream, beat until completely smooth and creamy.
Pour cheesecake filling into the prepared crust pan and refrigerate for 5-6 hours or overnight.
On a medium heat, add Country Crock® Plant Butter cubes and chocolate to a pan, stir continuously to make chocolate ganache.
Spread the chocolate ganache on top of the chilled cheesecake evenly, and refrigerate the dish again for at least 1 hour before serving.
Slice the cake, serve and enjoy!
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