Preheat the oven to 350 F.

Place all of the crust ingredients into a food processor and pulse until a soft dough forms. 

Press dough into a greased 7" springform pan. 

Bake for 12-15 mins. Let cool completely.

While the crust cools, prepare the cheesecake layer. Either with a hand mixer or in a stand mixer, combine cream cheese and Swerve.

Mix until well combined, about 3 mins. 

Add heavy cream, peanut butter, and vanilla. 

Whip until mixture starts to thicken and is completely smooth, about 5 minutes. 

Pour mixture onto cooled crust and spread evenly. 

Place in the freezer for 3 hours or in the fridge overnight to set.

When ready to serve, remove the cheesecake from the springform pan and place on a serving dish. Make the caramel topping. 

In a small bowl, mix xanthan gum and water until well combined.

In a medium saucepan, melt butter over medium heat. Add Swerve to the melted butter and stir until dissolved. 

Add whipping cream and xanthan gum, stirring continuously as the mixture comes to a boil. 

Remove from heat and immediately pour the caramel over the top of the cheesecake, spreading evenly. Tip: work quickly, as the caramel hardens upon cooling.

Top with peanuts and a sprinkle of sea salt.

Cut the cake into individual portions while chilled.