This recipe is perfect for Shalosh Seudas when you are having your favorite guests.
For the crust:
1/3 cup butter
8 ounces good quality chocolate, chopped
2 1/2 cups crispy rice cereal
For the cheesecake:
2 (8 ounce) containers whipped cream cheese, softened
1 cup confectioners’ sugar
3/4 cup smooth peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup heavy cream or whipped topping, unwhipped
1/2 cup chocolate dessert sauce
Prepare the crust:
In a medium sauce pan over low heat, melt the butter and chopped chocolate. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.
Prepare the filling:
In a large bowl, beat cream cheese until fluffy. Gradually beat in sugar and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in cream. Pour into prepared crust. Freeze 30 minutes or until slightly set.
Drizzle chocolate dessert sauce over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.
Note: this recipe can be made pareve if you prefer, just switch to Tofutti “Cream Cheese.”