Preheat the oven to 350 F and prepare an 8x8 inch pan with parchment paper.
Place the crackers into a food processor and blend until fine crumbles form.
Add in the coconut oil and continue blending until incorporated.
Press the mixture evenly into the bottom of the prepared pan and bake for 8-10 minutes and golden brown. Let cool.
In a bowl, whisk together the gelatin and boiling water and then set it aside.
Place the cream cheese, greek yogurt, blackberries and sweetener into a food processor or blender and blend until smooth, stopping to scrape the sides as needed.
Add in the gelatin mixture and blend until smooth.
Pour the mixture over the crust.
Drop dollops of peanut butter over the cheesecake and use a sharp knife to swirl them together.
Cover and chill in the refrigerator for at least 2 hours before serving.
