Low Carb Peanut Butter Cheesecake

From Linda's Low carb menus and Recipes site. Rich and decadent. Crustless so you may want to add a crust depending on personal preference. Cook time is chill time. Can be garnished with whipped cream and grated chocolate!

• Ready In: 5 hrs 20 mins
• Serves: 8-12

Ingredients

• 1 (7 g) packet unflavored gelatin
• 3⁄4 cup  da vinci  sugar-free vanilla syrup
• 24  ounces cream cheese, softened
• 1⁄2 cup  natural-style peanut butter
• 1  cup heavy cream, whipped

Directions

1. In a small pot, sprinkle the gelatin over 1/2 cup syrup and let soften 5 minutes. Heat and stir over low heat to dissolve the gelatin completely. Do not boil.
2. Cool to room temperature.
3. (You can also dissolve the gelatin in the microwave by heating it about 30 seconds or so on HIGH. Stir until completely dissolved.).
4. Beat the cream cheese and peanut butter until creamy.
5. Gradually beat in the remaining 1/4 cup syrup and the gelatin mixture; beat until fluffy.
6. Gently fold in the whipped cream.
7. Pour into a greased 9-inch pie plate. Chill until set, about 5-6 hours.
8. Garnish with whipped cream or Whipped Topping, if desired.
9. Makes 8-12 servings.
10. Can be frozen, but quality will suffer.