Peanut Butter-Chocolate Cheesecake Squares

Ingredients

• 2 tablespoons brown sugar 
• 8 ounce cream cheese fat-free block-style
• 0.5 cup creamy peanut butter reduced-fat
• 1 large eggs 
• 1 tablespoon milk fat-free
• 0.3 cup flour all-purpose
• 0.5 cup fudge topping fat-free hot
• 2 tablespoons butter light chilled
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• microwave

Directions

1. Preheat oven to 35
2. Combine flour and brown sugar; stir well.
3. Cut in small pieces of butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture firmly into bottom of an 8-inch square pan coated with cooking spray.
4. Bake at 350 for 8 minutes.
5. Remove from oven.
6. Place fudge topping in a small microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated, stirring after 30 seconds.
7. Beat cream cheese at medium speed of a mixer until smooth. Gradually add sugar, beating well.
8. Add egg and next 3 ingredients, beating well.
9. Pour batter over prepared crust.
10. Drizzle fudge topping over batter. Using the tip of a knife, swirl fudge into batter.
11. Bake at 350 for 20 minutes or until set.
12. Let cool completely in pan on wire rack.