* Exported from MasterCook *

                                 PMS pie

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Mocha Swirl Cheesecake layer:
  2              whole  eggs
  2          teaspoons  vanilla
  1 1/2           cups  sour cream
  1           teaspoon  liquid splenda -- Equivalent to 1/2 C splenda, can use Da Vinci
  16            ounces  cream cheese
  2        tablespoons  melted butter
			
                        Swirl:
  1              piece  unsweetened baking chocolate square
     1/4      teaspoon  liquid splenda -- Equivalent to 2Tb  sweetener
  3        Tablespoons  instant coffee granules
  3        Tablespoons  hot water
			
                        Peanut Butter Layer
  4             ounces  cream cheese
  5        Tablespoons  peanut butter
  1 1/4      teaspoons  liquid splenda -- Equivalent to 1/3C of sweetner
			
                        Chocolate Layer
  1              ounce  unsweetened baking chocolate
  2        Tablespoons  butter
     3/4      teaspoon  splenda -- Equivalent to 1/4 cup splenda
  1 1/2      teaspoons  vanilla extract
  1 1/2      teaspoons  chocolate extract
     3/4           cup  ricotta cheese
     1/4           cup  heavy cream
			
                        Pecan Crust
  2               cups  Pecans -- Gound to crumb sized
  3        Tablespoons  Butter -- melted
  1 1/2      teaspoons  Blackstrap molasses
  1           teaspoon  liquid splenda -- (or to taste)

mocha swirl cheesecake layer: item 1-10

Beat together eggs, vanilla, sour cream and splenda untill combined. Slowly add the cream cheese and melted butter. Pour 3/4 of batter over crust. 

Chop baking chocolate into shavings. Mix the instant coffee with the boiling water and splenda, add to chocolate shavings. Nuke for a few seconds to melt chocolate completely if necessary. Add coffee-chocolate mixture to remaining batter and mix completely. Spoon mocha batter over plain batter and swirl gently w/butter knife, be careful not to damage crust at bottom.

Bake in a preheated 325-degree oven for 35 to 40 minutes. It won't look quite done, but it does firm up as it cools and has been in the fridge. To help keep the top from cracking, I place a pie tin filled with water on the shelf below to keep the heat moist.

item 11-13 for PB layer, item 15-20 for chocolate layer

Meanwhile, prepare peanut butter and chocolate layers:
For pb layer simply mix all three ingredients in small bowl untill thoroughly combined.
For chocolate layer: Melt chocolate in microwave, stir in sweetener and extracts. Beat melted chocolate mixture with the ricotta and cream. 

When cake comes out of the oven alow it to cool (can put in frige or freezer). When the cake is no longer hot spread pb mixture on top (easiest if the pb mixture is a little warm). Refrigerate again to let pb firm up a little (it won't be solid, just the consistency of pb/creamcheese since that's all thats in it.) Then smooth chocolate layer on top gently.

Description:
"layer dessert"


For crust mix pecans and butter and molasses and sweetener until its well mixed.  Press into a springform pan bottom and bake at 350 for about 15 minutes or until golden.

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Per Serving (excluding unknown items): 401 Calories; 39g Fat (84.4% calories from fat); 8g Protein; 8g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 210mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 7 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0