1. Step 1: Prepare Your Crust

2. 1. Grease a 9-inch springform pan and line the bottom with parchment paper.

3. 2. In a medium bowl, combine graham cracker crumbs, melted butter, cocoa powder, and granulated erythritol (or sugar). Mix until crumbs are evenly moistened.

4. 3. Press the mixture firmly into the bottom of the prepared pan using a spoon or flat glass.

5. 4. Refrigerate the crust while you make the filling.

6. Step 2: Make the Creamy Filling

7. 1. In a large mixing bowl, beat room temperature cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and fluffy. Scrape down sides.

8. 2. Add peanut butter, powdered erythritol (or powdered sugar), vanilla extract, and salt. Beat on medium until well combined and smooth.

9. 3. Gradually add chocolate protein powder, mixing on low until just combined. Do not overmix.

10. 4. Add almond milk a little at a time, mixing on low until the filling is smooth, creamy, and spreadable (thick but pourable). Adjust milk as needed.

11. Step 3: Assemble and Chill

12. 1. Pour the filling over the chilled crust. Use an offset spatula or spoon to spread evenly.

13. 2. Cover loosely with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight, until fully set.

14. Step 4: Add Toppings (Optional)

15. 1. Once set, melt dark chocolate in a microwave or double boiler. Drizzle over cheesecake.

16. 2. Warm peanut butter and drizzle alongside or over the chocolate.

17. 3. Garnish with mini chocolate chips or chopped peanuts.

18. 4. Carefully remove springform pan sides, slice, and serve.