Reese's Peanut Butter Cup Tofu Cheesecake *GF*

Last time I was at the commissary (the military version of a grocery store, everything is roughly 30% off, no sales tax- kind of rad), I picked up a bag of Reese's peanut butter cups for only $1.50. Normally I wouldn't buy something like that, I don't need the sugar, I don't need the temptation, if I really want peanut butter cups I can just make my own, right? ...Somehow they ended up in my cart, in a bag (somebody asked in a previous post where I got my brown paper bags, since I had mentioned something about saving them for an upcoming holiday project- so to answer your questions, the commissary), in the back of Jetfire (you may have missed the post where we named our car), and then on the kitchen counter.

"What am I going to do with those?", I asked the microwave as I stood above the autumn colored bag on the counter, in desperate attempts to find a use for them before I ate them all myself. You talk to your appliances too, right?

Our last package of refrigerated tofu had 3 days left before it expired, so, I figured I had better make the most of the situation, and combine the two. Tofu peanut butter something. I didn't want to bake anything, I just wanted it to be done already. A freezer cheesecake! Yes. Normally I would use cashews for such a thing, but I'm saving the remaining bag of cashews for a vegan fudge experiment (which will happen today or tomorrow, lets hope I don't mess it up).

I put out a call for help, a 3 year old by the name of Eleanore extended her hand, and we got to blendin'. Before I list the ingredients, I have to say, they're weird. You're more than welcome to try my recipe, but hopefully this will inspire you to adapt it, and make it your own. I combine sour cream and tofu. Sugar and stevia. Who does that? I feel a little less guilty when its half healthy, ya know? I bet you do know, though.

Reese's Peanut Butter Cup Tofu Cheesecake

Ingredients:
-1 package soft tofu (I didn't drain it, but probably should have)
-3/4 cup peanut butter
-3/4 cup sour cream
-1 tsp stevia (this is equal to about 8 Tbsp sugar)
-1/2 cup sugar
-2 tsp vanilla
-32 31 30 29 28 Reese's peanut butter cups, chopped

The Crust:
-I cup ground peanuts
-1 Tbsp chocolate
-2 Tbsp sugar

This is what you do:
-Mix the crust ingredients together, and sprinkle the mixture into the bottom of a spring form.
-Mix all of the cheesecake ingredients together in a blender.
-Pour the cheesecake into the spring form, refrigerate or freeze. Wait a few hours. Eat it.

So easy. And really, it totally tasted like cheesecake after it was cold. Don't let the batter fool you (because I know you're going to be licking the spatula, dipping it, and then licking it again).

Someday I'm going to post recipes for things other than cakes, I promise. I'm not so much a fan for the salty as I am the sweet.

Yum!