Mix the Peanut Butter, 1 Egg and 1 pipette of liquid stevia (or alternitave sweetner) untill smooth. make this in to 10cm cookies and bake for 12-15 mins on 180c.

Once they start to brown at the edge, turn off the oven and leave in for another 5 mins. After 5 mins take them out of the oven and leave to cool on a cake rack.

Once the cookies have cooled, crush up 75% of them and mix them the melted butter, press in to a springform cake tin and put in the fridge while we make the top.

For the top, start by turning the oven on to 140C. Crack the last 2 eggs in to a bowl, and mix until you have some air in them (takes about 3-4 mins) then mix in the remaining sweetener, arrowroot, Mascarpone and the vanilla pod, seeds scraped out.

Once this is combined, spoon over your base and cover the tin with silver foil and place on the middle rack of the oven. Cook for 45 mins, then remove the tin foil and leave to cook for a further 20 mins (rotating every 15 mins to ensure you cook it evenly).

Once cooked you should have a slightly "wobbly" top and slight browning of the sides. Leave this to fully cook and place in the fridge over night to fully set.

You can easily add chocolate, fruit or any other flavour your want to this base.