Grease the bottom of your pie dish lightly to prevent sticking.

Evenly spread the keto-friendly cacao granola on the bottom of the pie dish to create your cheesecake base. Press down lightly to compact it slightly.

In a large mixing bowl, combine the softened cream cheese, natural peanut butter, powdered sweetener, and vanilla extract.

Using an electric mixer or a spatula, mix the ingredients thoroughly until you achieve a smooth and creamy filling with no lumps.

Gently pour the cream cheese mixture over the granola layer in the pie dish. Spread the mixture evenly with a spatula, ensuring a consistent layer.

Place the sugar-free chocolate chips into a microwave-safe bowl and melt in the microwave in 30-second bursts, stirring between each burst until smooth. Alternatively, melt the chocolate chips in a heatproof bowl set over a pot of simmering water, stirring constantly.

Once melted, pour the chocolate over the cream cheese layer, using a spatula to spread it out evenly across the top.

Refrigerate the cheesecake for at least 2 hours, or until the chocolate topping has set and the cheesecake is firm to the touch.

When ready to serve, remove the cheesecake from the refrigerator. Cut into 8 equal slices using a clean, sharp knife.

Optionally, you can garnish each slice with additional granola, chopped nuts, or a drizzle of keto-friendly chocolate syrup for added flavor and presentation.

Store any uneaten cheesecake in the refrigerator, covered, for up to 5 days.