Preheat the oven to 350°F.

Grease the sides and base of the 9” springform pan. Place a disc of parchment paper to cover the base of the pan and a strip of parchment paper around the sides.

To make the crust, in a mixing bowl, combine the 1 1/2 cups peanut butter, eggs, and xylitol.

Press the batter evenly into the springform pan.

Bake for 12 minutes until slightly crisp and no longer shiny. Allow the crust to cool completely in the springform pan before moving to the next step.

To make the filling, put the water in a small dish and sprinkle the gelatin evenly on top. Leave for 5 minutes.

In a small pan, warm the milk, heavy cream, allulose, and vanilla extract. Do not bring to the boil.

Once warm, turn off the heat, add the bloomed gelatin, and stir until the gelatin is dissolved.

Pour the milk mixture into a large bowl, and add the 1 cup peanut butter.

Using the hand mixer, mix until combined, and add the softened cream cheese and sour cream. Mix in the Keto Chow.

Spoon the peanut butter cheesecake mixture onto the peanut butter crust and smooth the top, so it is even and flat.

Chill the cheesecake in the fridge for at least 4 hours, but preferably overnight.

If desired, pipe whipped cream around the top of the cheesecake and drizzle with peanut butter using a Ziploc bag with a tiny hole cut in one corner.