Add graham crackers to a food processor with PB2 Powdered Peanut Butter with Dutch Cocoa and melted butter. Mix until texture resembles wet sand. Line an 8×8 baking dish with parchment paper. Press graham cracker crumbles into the bottom of the pan, ensuring the layer is even. Add to the refrigerator for 10-15 minutes.
In the bowl of a stand mixer with the paddle attachment, beat cream cheese and powdered sugar together. Add vanilla extract, espresso powder, and kosher salt and continue to beat. With the mixer still going, slowly begin to add the coffee liqueur. Once liqueur is fully incorporated, stop mixing and add on top of the crust. Spread evenly.
In a small bowl, mix together PB2 Powdered Peanut Butter with Dutch Cocoa, water, and powdered sugar. Mixture should be thick but spreadable. If mixture is too thick, add an additional tbsp of water.
Dollop peanut butter mixture on top of cheesecake. Using a toothpick or skewer, swirl the peanut butter around, creating swirls. Refrigerate for at least 6 hours.
Cut into bars and enjoy!
We hope you enjoy our Peanut Butter Skillet Brownies from Britney Breaks Bread. For more recipes like this, check out the rest of our PB2 Recipes portfolio. You can find a list of all of our products available for purchase here.