Once melted, add the almond flour, coco powder and liquid stevia. Combine.
Mold into the bottom of 3 4inch spring form pans (what we used) or a 9/10 inch springform pan.
Bake at 350 for 5 minutes.
Remove crust and allow to cool.
In a separate bowl add room temp or softened cream cheese, peanut butter, erythritol and heavy whipping cream and combine well using whisk or hand mixer.