Preheat oven to 350 degrees F.

Prepare a 6 inch springform pan by greasing it with butter or non-stick spray and lining the bottom with a piece of parchment paper. Wrap the outside of the springform pan with aluminum foil, and place in an oven bag. The bag should not cover the top of the pan so depending on the size of it you will fold it down so that it only reaches the top lip of the springform pan.

Place softened cream cheese in bowl of the mixer and mix until smooth and creamy.

Add sour cream and vanilla mix until fully combined.

In a small bowl whisk together powdered sugar substitute and cocoa powder. Add to cream cheese mixture and mix until fully combined.

Put the Lily’s dark chocolate in a microwave safe bowl and microwave for 10 seconds at a time, stirring in between each time, until it is melted and smooth. Let cool for 1 minute and then pour into the cream cheese mixture, stirring until it is fully combined.

Add eggs one at a time mixing on low until each egg is combined. Don’t overmix.

Pour the mixture into the prepared 6 inch springform pan.

Bake in a water bath. Sit the springform pan in a larger pan (a roasting pan, deep casserole dish, or a disposable foil pan is best). Fill the pan with water until it reaches 1 -1.5 inches up the side of the springform pan.

Place in the oven and bake for 45 - 60 minutes or until the very center is just barely jiggly.

Turn off oven and crack the door open letting the cheesecake cool for 30 minutes.

Remove from oven and let it cool completely at room temperature.

Make the keto peanut butter mousse and spread it over the top of the cheesecake. The parchment paper will keep it from running off the edge.

Place in the fridge to chill for at least 4 hours, preferably overnight.

Remove the parchment paper before serving and enjoy!