This Peanut Butter Cheesecake Pie is made with peanut butter cookie crust, chocolate chips on top, and drizzles with chocolate sauce.
Preheat the oven to 350 and lightly grease a pie dish.
Cream butter and sugar. Add peanut butter and mix well. Add egg and vanilla, mix until combined.
Lower the speed to low and mix in the flour, baking soda, and salt.
Spread cookie dough all over the bottom and up the sides of the pie dish by patting it gently. You can even fold some cookie dough onto the rim of the pie dish. Try to spread it evenly throughout.
Bake for 13 to 15 minutes. Poke holes with a fork but not all the way through. Cool completely. (About an hour.)
In a bowl on an electric mixer, starting on low, beat the cream cheese, yogurt, sugar, and peanut butter until just combined.
Spoon cheesecake batter all over the cooled cookie crust and gently spread it evenly.
Drizzle each slice with hot fudge topping when serving.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.