Chocolate Peanut Butter Cheesecake Pie

Ingredients

• Pie Crust

  Oreo (Nabisco)

  1 crust or 170g

• Cream cheese

  8 oz or 227g

• Sugar

  White, granulated sugar

  ⅓ cup or 67g

• Sour cream

  Cultured

  1 cup or 230g

• Vanilla extract

  2 tsp or 8g

• Whipped topping

  Frozen

  1 container (8 oz) or 227g

• Cocoa

  Dry powder, unsweetened, hershey's european style cocoa

  ¼ cup or 20g

• Peanut butter

  Smooth style, without salt

  ½ cup or 129g

• Powdered sugars

  4 tbsp unsifted or 32g

Directions

1. In a mixing bowl, beat cream cheese and sugar until smooth and combined.
2. Add in sour cream and vanilla extract. Beat together until combined.
3. Fold in Cool Whip with a spatula.
4. Divide mixture into 2 bowls. In one bowl, add 2 tablespoons powdered sugar and creamy peanut butter. Stir to combine. In the other bowl, add 2 tablespoons powdered sugar, and cocoa powder. Stir to combine.
5. Spread the peanut butter mixture into the pie crust. Next, spread the chocolate layer into the pie.
6. Cover and let refrigerate for at least 6-8 hours or overnight works really good too. I prefer to let mine refrigerate overnight.
7. If wanted, garnish the pie with additional Cool Whip or whipped cream and some chopped up Reese's bars.
8. Cut into slices and serve. This pie softens up a bit when left out at room temperature, so be sure and store in the fridge.
9. Recipe by: Jessica - Together as Family (source: https://togetherasfamily.com/no-bake-chocolate-peanut-butter-cheesecake-pie/)