Finely grind the graham crackers in food processor.
Pulse in peanut butter.
Add 2 tbs. water. Pulse. Add another tsp. if small wad of mixture will not loosely hold together.
Dump mixture into spring-form pan, spread out and press lightly until bottom is evenly covered. (you may need to use the back of a spoon, which has been coated with cooking spray)
Bake at 350 for 10 mins.
(To Make Filling)
Put the drained tofu, cream cheese & vanilla in mixing bowl and mix on med-high until smoothly combined.
Add cinnamon and cocoa. Beat well.
Measure the chocolate chips and set aside.
In mixing cup, add gelatine to boiling water, stir, then immediately add the chocolate chips. Mix well.
Pour the chocolate mixture into the tofu/cream cheese, Mix well.
Add 6 packets of the Equal beat well, taste. It will probably need 2 more packets, but suit to your taste.
The mixture should be light, from all the air incorporated in mixing.
Pour into spring-form pan over Peanut Butter Crust.
Pie was originally cut into 8 pieces, but the consensus was that it was too filling (more like a meal). 1/16th is the perfect after dinner dessert portion. Serve some sliced strawberries or banana with this low fat dessert, if you want a little more color on the plate.
Serving: 1/16th of pie | Calories: 105kcal | Protein: 7g | Fat: 4g
Courtesy of Mom Foodie - Low Fat Chocolate "Cheesecake" Pie find it at https://momfoodie.com/low-fat-chocolate-cheesecake-pie-105-calories/