Combine all the crust ingredients together in a bowl until it is well combined and sticks together.
Press the crust mixture firmly into the bottom of your cheesecake pan or pie pan with the palm of your hand. Start in the middle and work your way to the edges, pressing the crust partially up the sides of the pan. Place the crust in the freezer until ready to use.
Peanut Butter Cheesecake Filling
In a large mixing bowl stir together the sweetener and gelatin.
Next, pour the boiling water into the bowl to dissolve the gelatin and sweetener. Mix the gelatin with the stick blender as you slowly pour the boiling water over the gelatin. Continue to mix the gelatin until it is completely dissolved.
Add the remaining filling ingredients to the bowl. Mix with the stick blender until smooth.
Remove ¼ cup of the filling and set it aside. Pour the filling into the crust and spread it out with a spatula until level.
To make the chocolate swirl mix a spoonful of cocoa powder with the ¼ cup cheesecake filling you set aside. If the filling is too thick to pour then mix in a spoonful of water until you can a consistency that is easy to pour.
Drizzle the chocolate filling in a snake-like pattern over the top of the cheesecake. Then run the tip of a knife, skewer, or chopstick through the top of the cheesecake in the same pattern but the opposite direction until you are satisfied with the pattern.
Cover the cheesecake and let it set in the refrigerator for 4-8 hours or until firm. Garnish the cheesecake with sweetened whipped cream or coarsely chopped peanuts. Enjoy!
Mixing the gelatin and sweetener together first helps keep the gelatin from clumping.
If you do not have a stick blender you can mix everything together in a regular blender or food processor, just slowly add the boiling water over the gelatin and sweetener while you mix.