CRUST
2 cups unsalted peanuts, finely chopped (may use other nuts)
4 Tb. sugar-free vanilla shake mix
2 Tb. melted butter
2 Tb. vanilla flavor sugar-free syrup (french vanilla is even better)
 
CHOCOLATE LAYER
6 Tb. butter
6 Tb. cocoa powder
6 Tb. vanilla flavor sugar-free syrup (french vanilla is even better)
6 Tb. Fiberfit
2 Tb. heavy whipping cream

CHEESECAKE LAYER
32 oz. cream cheese (4 8-oz. pkg.s)
1/2 cup vanilla flavor sugar-free syrup (french vanilla is even better)
4 large eggs

Place peanuts in food processor and pulse on and off until finely ground. (Dry-roasted or roasted nuts work equally well but DO NOT use salted nuts.) Remove 1-2 Tb. of ground nuts and set aside. Add shake mix to remaining nuts and blend well.
Melt butter and add vanilla syrup. Drizzle over nut mixture, tossing until sticky. Press firmly in the bottom and slightly up sides of a large spring-form pan, and place pan in freezer (keep level). Preheat oven to 400 F. *This recipe completely fills a full-size (10" across, minimum of 3" deep) spring-form pan. Do not use anything smaller. If necessary, divide between smaller pans (but reduce cooking time).
Melt butter for fudge layer in a nonstick pan. Add cocoa powder, SF syrup, and Fiberfit. Cook and stir over medium heat until very smooth. After it simmers for a couple minutes, it will begin to separate and may even look oily. At that point, remove it from the heat, then stir in the heavy cream until once again smooth. Pour into prepared crust and tilt pan as needed to even out the layer. Return pan to freezer.
Beat cream cheese at medium speed until completely smooth. Add peanut butter. Scrape beaters and sides of pan as needed to remove ALL lumps before proceeding. Add eggs, one at a time, on slow power, then add syrup last. TIP: To minimize surface cracks and improve texture, beat the cream cheese and peanut butter as much and for as long as you want, but once you start adding the eggs, reduce speed and beat only as long as needed to mix well.
Pour batter slowly and evenly over chocolate in crust, and smooth top gently. Sprinkle reserved chopped nuts evenly over top. Place pan in preheated oven and immediately reduce heat to 350 F. Bake for 50 minutes, then cool to room temperature on a rack. Place in refrigerator and remove pan sides only when thoroughly cooled and ready to serve.

At 12 servings, 7.1 net carbs each: 576 calories; 52.5g total fat (25g saturated); 12g carbohydrates (4.9g fiber; 0.8g sugar) 19.9g protein.

Thank you, Thank you - now I will probably have to make TWO - one of each. Thank goodness for Sam's and their great big box of cream cheese. Wish you had not posted the calories - even though I don't worry about them anymore, 576 calories is mind boggling - but WHO CARES?! - we count carbs and NO SUGAR - right!!!!!! Will let you know my "review" - probalby will make before Thanksgiving.

I can't get this recipe to download - it say's save to disk and that's all it does --- HELP!

Mel, it is just a pdf file, as long as you have Adobe Reader, which is pretty standard, and why I did it that way, it should open in another window at least. If it asks 'open or save to disk?' then you need to be sure to tell it where to save it, so you can find it after ...
I attached the same fille to the announcement thread at cookingtlc.net as well, just now, so maybe you can ask there or maybe it will downlaod better from there, am not sure, and am on my way out of town for the day (dental problems, don't ask, ugh).
Let me know if you don't get it to work for you today and I'll tackle this again tomorrow .... I am too much pain this morning to think real clearly, I am afraid.

Feel better my dear! Love, Susan

Manoman, this is DELICIOUS!!!! THANK YOU!!!!!!