Preheat your oven to 350 degrees F and grease a 7" spring form pan with non stick spray.
In a small bowl, combine all the ingredients for the chocolate crust layer. Mix until well combined.
Using the back of a spoon, or a rubber spatula, spread the mixture into the bottom of the prepared pan making it as even as possible.
Bake for 10-12 minutes being careful that it doesn't burn. Remove from oven and set aside to cool.
For the cheesecake filling
Add the cream cheese and sweetener a large bowl and mix with an electric mixer until smooth and creamy. Add the vanilla, heavy cream, sour cream and eggs. Mix again, just until integrated.
In a small, microwave safe dish, microwave the peanut butter for 20-30 seconds. (this step is optional, but it makes it much easier to mix the peanut butter with the other ingredients)
Add the warm peanut butter to the cream cheese mixture, then mix with the electric mixer until everything is well integrated and nice and smooth. Be careful not to over mix.
Pour this mixture on top of the prepared crust. Smooth the top and tap it on the counter to remove any air bubbles. Cover the cheesecake with aluminum foil, crimping it around the edges for a secure fit. (see the video)
To bake in the instant pot:
Tear off a 20" piece of aluminum foil, and fold it into fourths lengthwise, making a long strip of foil. (see the video for this step)
Add 1 cup of water to the bottom of your instant pot liner. Add the trivet with the handles down.
place the long foil strip in the bottom of the instant pot, on top of the trivet, with the two ends sticking up.
Gently place the cheesecake on top of the foil strip and trivet in the instant pot and fold the 2 ends of the long foil strip over. Put the lid on the instant pot, and ensure that the valve is set to the "sealing" position.
Set the instant pot to cook for 35 minutes on high pressure, using the manual button.
When the cooking time has completed, allow the pressure to naturally release, then use the 2 pieces of the foil strip, carefully remove the cheesecake from the instant pot.
Allow it to sit at room temp for at least 30 minutes before gently removing the foil and placing in the fridge. The center of the cheesecake will probably still be a little wiggly, this is completely normal and it will continue to set as it cools.
Allow the cheesecake to chill in the fridge for at least two hours before removing from the pan, and adding chocolate topping.
For cooking in the oven:
(check out the youtube video linked in the post) Preheat oven to 350°F. Place a large pan filled with ½ inch of water in the oven.
Bake for 45-50 minutes or until the center of the cheesecake is only slightly jiggly. Remove from oven and allow to sit at room temp for 30 minutes, then in the refrigerator for at least 2 hours before serving or removing from spring form pan.
For the chocolate topping
While the cheesecake is cooling, Create a double boiler by placing a glass bowl (pyrex works great) over a small sauce pan full of simmering water.
To the bowl of the double boiler, add the bakers chocolate and the butter. Stir occasionally until both are fully melted.
Gradually whisk in the heavy cream a little at a time.
Whisk in the sweetener and set aside to cool It will thicken as it cools. It will thicken as it cools, but putting it into the fridge will make it a little too thick. If it gets too thick, simply microwave it for a few seconds to thin it back out.
When the cheesecake has cooled and you have removed it from the spring form pan, pour the chocolate topping over the top of the cheesecake and spread it to the edge. If desired, top with chopped peanuts.
You can substitute confectioners swerve for the Lakanto Powdered Sugar Substitute, but be aware that you may need to double the amount called for in the recipe since Lakanto is twice as sweet as swerve.Please note that this nutrition info DOES NOT include sugar alcohols