Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.

In a medium bowl, combine almond flour, cocoa powder, 0.25 cup sweetener, and melted butter until a crumbly dough forms.

Press the crust mixture firmly into the bottom of the springform pan and bake for 10 minutes. Remove and let cool completely.

In a large mixing bowl or stand mixer, beat the softened cream cheese and remaining 1 cup sweetener on medium speed until smooth and airy.

Add the peanut butter, sour cream, vanilla extract, and salt; mix until fully incorporated.

Add eggs one at a time, mixing on low speed just until combined to avoid incorporating excess air.

Wrap the exterior of the springform pan in two layers of heavy-duty aluminum foil and place it inside a large roasting pan.

Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

Bake for 65 to 75 minutes, or until the edges are set and the center slightly jiggles when shaken.

Turn off the oven and crack the door open slightly; let the cheesecake rest inside for 60 minutes to prevent cracking.

Remove from the water bath, discard foil, and refrigerate for at least 8 hours or overnight before serving.