No Bake ChocoNut Cheesecake

My hubby says this is the best cheesecake I've ever made. No pressure. It's not really my recipe as I just followed the no bake cheesecake on the Knox box. But I think the crust made this cheesecake even better.

No Bake Choconut Cheesecake

Ingredients
For Crust
1 1/2 cups of peanuts, if using raw roast first
1/2 cup Splenda, granulated
1/4 cup butter
2 oz dark chocolate
1 T butter

Directions
1. Grind peanuts until fine. Mix Splenda and butter. Pour onto prepared pie pan and gently push the crust mixture and until the bottom of the pan is covered. Place pan in freezer.
2. Chop dark chocolate and then put in microwave safe bowl with 1 T butter. Heat for 30 seconds, pausing every 10 seconds to swirl.
3. Take crust out of freezer. Pour the melted chocolate onto crust. Using a rubber spatula, spread the melted chocolate until the entire crust is covered thinly. Put back in freezer or fridge.

For Cheesecake Filling
2 8oz cream cheese, room temperature
1 t vanilla extract
1/2 cup Splenda, granulated
1 package Knox gelatin
1 cup boiling water

Directions
1. Beat cream cheese with vanilla until there are no lumps and cream cheese is smooth.
2. Mix Splenda and gelatin in a bowl and then add boiling water. Stir to dissolve gelatin.
3. While beating the cream cheese and vanilla, pour the gelatin mixture gradually. Mix for a few seconds.
4. Take crust out of the fridge and pour the filling in. Let set in fridge for at least 2 hours.

Since I had some sugar free toffee squares, I chopped them up and just sprinkled over the crust before pouring the filling. Although it gave a nice crunch, the cheesecake doesn't really need it since the crust is so good.

As you can probably tell this is not for an every day treat. Make it for a special occasion and invite people so you don't eat the whole thing by yourself.