• Preheat the oven to 180C/350F degrees.
• Great and line a spring form cake tin with parchment paper.

Make the base:

• Cream the butter and erythritol in a bowl until blended.
• Add the egg and beat until together.
• Add the cream cheese and vanilla and beat with a spoon until smooth.
• Add the peanut flour, baking powder and salt. Mix thoroughly.
• Spoon the mixture into the cake tin and press down evenly. It will be a bit sticky so you may want to wet the spoon when smoothing it evenly.
• Bake for 18 to 20 minutes until golden and firm.
• Remove from the oven and allow to cool in the fridge to firm up for an hour.

Make the Cheesecake filling:

• Melt the chocolate in a Bain Marie or a bowl over simmering water.
• Remove from the heat and add the erythritol. Mix until combined, then allow to cool slightly.
• In a bowl whip the cream until thick.
• In another bowl, beat the cream cheese until soft and smooth.
• Add the cocoa powder and melted chocolate and mix until the colour is even.
• Gently fold in the whipped cream and stir until combined.
• Spoon the mixture onto the base and place in the fridge for at least 4 hours to firm.