Thanks.... not a perfect guide but I think the New York Style
cheesecake recipe gives me some room to experiment....

Beachgirl's Peanut Butter Cup Cheesecake

32 ounces Cream cheese (4 8-ounce packages)
1 cup Splenda (or 1 cup DaVinci syrup, plus additional sweetner to
taste)
1 teaspoon Vanilla extract
3/4 cup SF peanut butter (smooth or chunky, your choice)
4 Eggs, plus 1 Egg yolk
2 tablespoons heavy cream
3 Squares Semi-Sweet Chocolate (baking bar), melted in double boiler

Bring all cold ingredients to room temperature. With an electric
mixer, combine the cream cheese and splenda at slow to medium speed,
scraping sides often. Add the vanilla and cream. When completely mixed
(with no lumps), add the eggs and egg yolk, one at a time, beating
very slowly.

When eggs are incorporated separate out one cup of batter then add the
peanut butter into the rest of the batter. When peanut butter is
blended in, don’t mix any more. Over-mixing the batter is a
contributing cause of cracked cheesecakes. (The leading cause of
cracking is over-cooking, so don’t believe any one who tells you it is
normal for a cheesecake to be cracked; it isn’t.) Always treat the
batter gently. To the one cup of separated batter, add the three
squares of melted chocolate and blend.

Add half of the chocolate batter to the bottom of a well-greased
springform pan. Gently add the peanut butter batter, and then cover
with remaining chocolate batter and spread to cover the top (no peanut
butter batter should show through). The idea is to create a “peanut
butter cup” look to the cheesecake with the chocolate batter at the
top and bottom.

Place the pan on a very large piece of aluminum foil, and fold the
foil up around the pan to create a watertight barrier around the
cheesecake. Then place the springform pan in an even larger pan and
fill the larger pan halfway with water. This is called a water bath.
It is a gentler way to cook the cheesecake.

Place the entire water bath containing the cheesecake in a 300-degree
preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1
more hour. Turn oven off and leave cheesecake in until the oven is
completely cool. The cheesecake can even be left overnight at this
point. Cracks can also occur when a cheesecake cools too quickly, so
don’t rush this process. Let it set up for several hours in the
fridge, preferably overnight.

Garnish with Russell Stovers SF Peanut Butter cups cut into quarters
and placed on top so that each slice gets one.

It looks like about 127g of carbs for the whole recipe.

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Here's the recipe for posterity. There are a bunch of Beachgirl
cheesecake variations out there. I found this by Googling. They come
highly recommended, apparently. This one looks *very* good, and I
always like using recipes that someone else has test-driven.

HG