- For the crust:
- 1 ½ cup Graham crackers
- 2 tablespoons cocoa powder
- ¼ cup cane sugar
- ¼ cup melted coconut oil
- For the cheesecake:
- 1 cup cream cheese
- 2 cup of Oikos 11% plain yogurt
- 1/2 cup cane sugar
- 3/4 cup peanut butter
- 2 egg whites
- 2 whole eggs
For the crust:
Preheat oven to 350 °F.
Place parchment paper in a 6" springform pan or 8" x 8" cake pan.
In a small bowl, combine graham crackers, sugar, cocoa powder and coconut oil.
Press mixture into bottom of pan and bake for 8 minutes. Let cool on the countertop.
For the cheesecake:
Preheat oven to 350 °F. In a food processor, blend cream cheese and yogurt until smooth. Scrape the edges with a spatula and add the sugar and peanut butter, blend again for a few seconds, then add the eggs one at a time and blend until well incorporated. Do not over stir the mixture.
Pour the mixture over the reserved crust and place in the oven for 1 h 10 minutes. Gently check with the tip of a knife to see if the mixture is cooked through.
The cake is ready when the middle is firm.
Let the cake cool for 1 hour on the counter, then transfer it to the refrigerator for at least 3 hours (ideally overnight).
Garnish with caramelized nuts and chocolate bark.