In a large mixing bowl, whip one cup of the heavy cream with an electric mixer until soft peaks form.

Sprinkle the Banana Keto Chow over the whipped cream and whip on low speed to incorporate, then whip on high speed until stiff.

Add one cup of the sour cream to the bowl; whip on medium speed until the sour cream is incorporated and the mixture is light and fluffy. Taste mixture and add up to one tablespoon of powdered erythritol to sweeten, if desired.

In another large mixing bowl, whip the cream cheese until light and fluffy.

Add the Chocolate Peanut Butter Keto Chow and the remaining 1/2 cup heavy cream and whip on low speed until well mixed, then increase to high and whip until light.

Add the remaining cup of sour cream to the bowl and blend it into the mixture on medium speed.

Taste the mixture and add up to one tablespoon of powdered erythritol to sweeten, if desired.

Divide the Chocolate Peanut Butter mixture between six 8-oz. serving dishes, evenly filling the bottom of the dishes.

Evenly spread the prepared Banana Cream over the Chocolate Peanut Butter cheesecake layer in each dish.

Garnish the top of each dish with crushed peanuts and chocolate shavings if desired.

Cover the dishes and refrigerate at least one hour before serving.

Store refrigerated, tightly wrapped for up to three days.