Peppermint Cream Brownie Pie

For the brownie base:
Preheat oven to 350ºF. Cut out a piece of parchment paper to fit the bottom of a 9-inch springform pan. Lightly spray the bottom and sides with non-stick cooking spray.

In a large saucepan, melt butter and chocolate over low heat. Stir in Truvia® Baking Blend until smooth. Whisk in eggs and vanilla until well-blended. Stir in flour and baking cocoa until combined. Add in crushed peppermint candies and stir together.

Pour batter into prepared pan. Bake for 15-20 minutes or until a toothpick inserted in center comes out clean. Remove to a wire rack to cool.

While brownie base is cooling, prepare filling.

For the filling:
Beat together cream cheese and Truvia® Baking Blend until creamy.

Beat in peppermint extract. Gently fold in whipped topping.

Spread evenly over brownie base. Cover and refrigerate for at least 1 hour before serving.

Remove sides of pan and sprinkle with crushed peppermint candies right before serving. Store leftovers in the refrigerator.