Step 1

Mix crust ingredients in 9-inch springform pan. Press down to form crust

Step 2

In a small pan, combine gelatin and cold water; let stand until thick.

Step 3

Place over low heat, stirring constantly, just until the gelatin dissolves.

Step 4

Remove from heat; cool (do not allow it to set).

Step 5

Whip the cream with the powdered sweetener, until slightly thick.

Step 6

While slowly beating, add the gelatin to whipping cream.

Step 7

Whip at high speed until stiff. Set aside.

Step 8

Mix cream cheese, sweetener, vanilla, and peanut butter in a large bowl with electric mixer until well combined.

Step 9

Gently fold in stabilized whipped cream.

Step 10

Pour filling over crust and smooth top with rubber spatula.

Step 11

Refrigerate at least 4 hours or until firm.

Step 12

Run knife along edge of cheesecake in pan, then remove springform side.

Step 13

Melt butter and chocolate in a small saucepan or microwave.

Step 14

Stir in powdered sweetener and vanilla.

Step 15

Drizzle chocolate sauce over top of cheesecake.