In a food processor or NutriBullet, process peanuts until ground into a fine powder. Mix in coconut flour, cocoa powder, almond milk and vanilla extract. Divide evenly among 9 silicone baking cups and press into cups to form crust.
Pre-heat oven to 325 degrees.
In a food processor or NutriBullet, combine cottage cheese, Greek yogurt, peanut butter, egg whites, Truvia and PB2 until smooth. Add in protein powder and continue to combine until smooth.
Add cheesecake mixture on top of crusts, leaving about 1/4" from the top of the cheesecake to the top of the baking cup.
Place cheesecake cups into larger baking dish and fill dish with water until almost even with the top of the cheesecake filling. Bake at 325 degrees for 20-23 minutes or until centers of cheesecake are still a little jiggly (like Jello).
Allow cheesecakes to cool in the water bath until water is room temperature, then remove cheesecakes from water bath and refrigerate, uncovered for at least an hour before serving (best if refrigerated overnight before serving).
Before serving, top cheesecakes with melted dark chocolate.