LOW CARB Peanut Butter Lover's Cheesecake (Gluten & Sugar Free)

A rich & fluffy peanut butter & chocolate treat! 
(Great for special occasions & parties.)

Ingredients
Crust:
5 tablespoons butter
1 1/2 cups almond flour
1/3 cup unsweetened dark cocoa powder
1/4 cup Lakanto Classic Monkfruit sweetener, or granulated sweetener of choice
Whipped Cream:
1 cup heavy whipping cream
1/4 cup Lakanto Powdered Monkfruit sweetener, or powdered sweetener of choice
1 envelope Whip It**
Filling:
24 ounces (3 boxes) full fat cream cheese
coconut oil cooking spray
1 1/4 cups natural (sugar free) peanut butter
1/2 cup Lakanto Classic Monkfruit sweetener. or granulated sweetener of choice
1 1/2 teaspoon pure vanilla extract
Chocolate Drizzle:
3 tablespoons butter
1 tablespoon coconut oil
3 tablespoons unsweetened dark cocoa powder
2 tablespoons Lakanto Powdered sweetener, or powdered sweetener of choice
1/4 teaspoon pure vanilla extract

Method:
Preheat oven to 350*.  Place the butter into a microwave safe bowl and heat for 15 seconds or just until melted. Stir in the flour, cocoa and sweetener. Pat evenly into the bottom of a 9 inch springform pan. Bake in the preheated oven for 7 minutes. Set aside to cool.
Place the cream in a bowl. Sprinkle the sweetener and Whip It over the cream. Beat until stiff peaks form and then set aside.
Spray the insides of a 1 cup and a 1/4 cup measuring cups with the cooking spray, before measuring the peanut butter. Place the cream cheese in a large microwave safe bowl and heat for 20 seconds. Add the peanut butter, sweetener and vanilla to the cream cheese and mix, with an electric mixer, until well blended. Gently fold in the whipped cream.  Spread evenly on top of the cooled crust. Cover with plastic wrap and refrigerate for 4 hours.
Use a knife to loosen the sides of the cake from the pan and then remove the springform ring.
For the chocolate sauce, place the butter and coconut oil into a small microwaveable bowl. Heat for 15 seconds. Stir in the cocoa, sweetener and vanilla until smooth. Drizzle over the top of the cheesecake.

Cut into 16 even slices. Makes 16 servings. Store covered in the refrigerator.

Notes:
**Whip It is a German product that "stabilizes" whipped cream and helps it hold its shape. It can be purchased at World Market, international grocery stores, or online.

If you do not have Whip It, you can substitute 1/2 teaspoon cream of tartar.

Nutritional info per 1 slice serving using Whip It:
450 calories ~ 42 grams fat ~ 8 grams net carbs ~ 11 grams protein

Nutritional info per 1 slice serving using cream of tartar:
approximately 448 calories ~ 42 grams fat ~ 7.5 net carbs ~ 11 grams protein