1 1/2 cups graham cracker crumbs
3 Tbsp light brown sugar
1/3 cup country crock + calcium, melted
24 oz fat free cream cheese
3/4 cup fat free sour cream
1 tsp vanilla
1 cup splenda
1/2 cup fat free egg substitute
10 individual caramels, unwrapped
1/2 cup fat free sweetened condensed milk
3/4 cup reduced fat peanut butter
Preheat oven to 350 degrees. Coat the bottom and sides of a 9-inch springform pan with cooking spray.
To make the crust: Mix the graham cracker crumbs, brown sugar and country crock in a bowl until well combined. Firmly pat the crust into the bottom of the prepared pan.
To make the filling: Use an electric mixer to combine the cream cheeses, sour cream, vanilla and splenda in a large bowl. Add the egg substitute and mix well. Pour filling into the crust.
In a medium saucepan over low heat, combine the caramels, evaporated milk, peanut butter and 3/4 cups water, stirring constantly until completely melted. Drizzle the peanut butter mixture over the cheesecake and use a butter knife to marblize the topping.
Bake on the top rack of the oven for 50 to 60 minutes, or until an inserted toothpick comes out clean. Put a pan full of water on the bottom rack of the oven during baking to help create a moist cake. Allow the cheesecake to cool for 1 hour before removing from the pan, then refrigerate immediately until ready to serve.