Place chocolate and butter in a bowl. Microwave for 30 seconds, mix. Microwave another 30 seconds, mix until melted and smooth. Set aside.

Add gelatine to ¼ cup boiling water and whisk. Microwave 30 seconds, whisk again until gelatine is dissolved. Place softened cream cheese, cream and sweetener in a mixing bowl. Blend with a stick mixer or similar until smooth. Add peanut butter, mix again combined. Add gelatine, mix again until combined.

Place one spoon of chocolate mixture into the bottom of a silicone cup. Carefully turn the cup on its side so the chocolate runs partway up the side, start rotating the cup to make a chocolate side all around the cup. Place on a flat plate, tray or similar. Repeat with other cups. Refrigerate 10-15 minutes.

Place a spoonful of peanut butter cheesecake mixture into each cup. You want to fill it almost to the top of the chocolate edge.

Top each peanut butter cheesecake cup with a spoonful of chocolate mixture, making sure it covers the whole top of each cup.

Refrigerate overnight or until completely set. You want to refrigerate too long rather than not long enough or the cups might break when you try to remove them from the moulds. Carefully peel off the moulds and pop out the cups.