Peanut Butter Cheesecake THM

Michelle Bartley Gowler's:
No Bake Chocolate Peanut Butter Cheesecake 
8 oz. cream cheese 
1 1/4 cups whipping cream
1/4 cup Truvia or xylitol
1 tsp. vanilla
Mix cream cheese, sweetener, and vanilla until well combined. In a separate bowl whip the cream. Add whipping cream to cream cheese mixture and combine. 
To this basic filling, add 3/4. peanut butter, 1/4 C peanut flour, more stevia extract and a pinch of salt and combined well.
Refrigerate

CRUST- 
1/2 cup almond flour. 
1/4 cup pecan pieces. 
4.5 tbsp butter. 
Salt. 
6 tsp Swerve. 
2 tsp. cocoa powder

Combine to form a ball and press into a pie pan. Bake at 350 for12-15 minutes. Cool. Fill the pie with cheesecake mix and return to the refrigerator to chill.
Mix up a batch of Skinny Chocolate (page 371) with added peanut flour and drizzle it over each piece with love!
Yummy if served frozen!

Melanie White's:

Crust: 1c almond flour, 1/4 c melted butter, 1/2 c peanut butter, 2 tsp Truvia
Mix and bake for 10-15 min @ 350

Filling: 16 oz cream cheese, 6 1/2 tbsp Truvia, 1 1/2 c peanut butter, 1 1/2 c heavy cream

Combine all filling ingredients EXCEPT cream. Whip cream separately and then add to other ingredients.

Cool for 2 hrs in fridge