Line the base of a springform (20 cm diameter) with parchment paper.
Make the crust: Mix the ground almonds/almond flour with the butter, sweetener and vanilla.
Press into the springform with your hands. Use the back of a teaspoon to smooth the edges and base.
Whip the cream until just below stiff peaks. Set aside.
Blend the cream cheese, peanut butter and powdered sweetener until smooth with a hand mixer.
Dissolve the gelatine according to your manufacturer's instructions. Mine dissolved in 2 tbsp hot water.
Immediately pour liquid gelatine into the peanut butter mix (before it sets), add the whipped cream and blend briefly to combine.
Spoon the cheesecake filling into the springform, cover and chill for at least 4 hours or, even better, overnight in the fridge.
Decorate your cake with optional crumbled biscuits and/or drizzled melted dark chocolate. Instructions for chocolate drizzle are in the recipe notes!