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Lightly grease a 9″ springform pan and line with parchment paper. Set aside.
To make the crust, add the almond flour, cocoa powder, sweetener and melted butter in a food processor and process on the S blade until a sticky mixture has formed.
Press the mixture firmly and evenly against the bottom of the cake pan.
Refrigerate for 30 minutes.
To make the filling, sprinkle the gelatin over the cold water in a microwave-safe bowl.
Stir until the gelatin is fully incorporated and let sit for about 5 minutes.
Microwave on high for 20 seconds or until the gelatin is dissolved and liquid. Set aside.
Place the cream cheese, vanilla and sweetener in the bowl of a stand mixer fitted with a paddle attachment.
Mix on medium-low speed until the mixture is creamy.
Add the peanut butter and beat until well combined.
Scrape down the beater and the sides of the bowl with a spatula then switch to the whisk attachment.
Pour in the heavy cream.
Mix at low speed to combine, then increase to high and whip until soft peaks form.
Reduce the speed to medium and slowly drizzle the warm gelatin into the bowl.
Increase the mixer speed to high and beat until the mixture forms firm peaks.
Pour the filing over the cake base and smooth with spatula.
Refrigerate for minimum 6 hours or overnight.
To serve, take the cheesecake out of the refrigerator.
Unmold the cake, drizzle with melted chocolate and decorate with chopped peanuts.
Slice and serve.