CHOCOLATE PEANUT BUTTER CHEESECAKE CAKE

Chocolate Cake:

• ½ cup butter
• 1 cup granulated sugar ((or a natural granulated baking sweetener that measure 1:1 with sugar))
• 2 large eggs
• ½ cup skim milk ((or full fat or almond milk))
• 1¼ cup all purpose flour ((or plain flour))
• ½ cup unsweetened cocoa powder
• 2 teaspoons level baking powder
• ¼ teaspoon salt
• ¼ cup boiled water brewed with 2 teaspoons instant coffee ((or ¼ cup strong brewed coffee)*, at room temperature)

Cheesecake:

• 1 cup (8 oz | 250 g) light cream cheese, at room temperature
• ⅓ cup natural powdered sweetener ((or sugar))
• ¼ cup creamy peanut butter ((do not use natural))
• ½ cup sour cream ((or natural, plain, or Greek yogurt))
• 1 large egg
• 1 teaspoons cornstarch

Chocolate Yogurt Glaze: (OPTIONAL)

• 3½ oz | 100g 70% dark or milk chocolate
• 3½ oz | 100g vanilla or naturally sweetened Greek yogurt**

Peanut Butter Yogurt Frosting: (OPTIONAL)

• ½ cup vanilla or naturally sweetened Greek yogurt (, room temperature)
• 2 tablespoons peanut butter
• 2 tablespoons powdered | confectioners sugar ((or powdered sweetener))