Microwave the chocolate and butter for 30 seconds. Take out and mix continuously. Replace in the microwave and wait for 30 seconds more.
Fold all the remaining ingredients for the brownie base together in a bowl. Include the melted butter and chocolate in the mixture. Stir well to create a smooth and uniform batter.
Prep the 9-inch springform pan with melted butter. Brush the inside. Transfer the mixture into the pan and distribute evenly. Crush and flatten the batter to make the crust base. Leave in the oven for 15 minutes.
Prepare a separate bowl for the filling. Add all the ingredients for the filling on the bowl and whisk until blended. Use a blender or a hand whisk to form a lump-free mixture. Pour the filling onto the baked crust. Place in the oven again for 30 minutes. Wait till the cheesecake sets.
After removing from the oven and allowing cooling at room temperature, chill in the fridge for 6 hours.
For the topping, combine sweetener and cocoa powder with the coconut oil. Mix until homogeneous. Spread this mixture on top of the cake and garnish with crushed peanuts.