To make the crust, finely chop the Munk Pack Peanut Butter Pretzel Keto Nut & Seed Bars. Combine them in a mixing bowl with almond flour and melted coconut oil or melted unsalted butter. Mix until fully incorporated and press down evenly on a parchment-prepared 8x8 baking sheet. Place in the refrigerator while mixing the cheesecake.
Combine gelatin powder and warm water in a small mixing bowl and set aside.
For the cheesecake mixture, cream the room-temperature cream cheese until smooth. Add heavy cream and beat until fully incorporated. Add sweetener, vanilla, and lemon juice and mix until smooth.
Separate 1 1/4 cups of the cheesecake mixture into a small mixing bowl and beat the peanut butter until fully combined.
Place the hydrated gelatin powder in the microwave for 15 seconds or until just melted. Add it to the vanilla cheesecake mixture and beat until fully incorporated. Por the vanilla cheesecake mixture over the crust and smooth it out evenly.
Scoop the peanut butter mixture at random on top of the mixture leaving the vanilla sections exposed. Insert a butter knife into the mixture without piercing through the crumb base. Create your swirls by dragging the knife side to side in every direction until you're happy with the design. Lightly tap the filled pan on the counter to smooth the mixture out and eliminate air bubbles. Refrigerate for at least 5 hours or preferably overnight. Enjoy!