In a medium sized bowl combine the peanut butter with the cream cheese. The cream cheese should be at room temperature to make it easier. I use a spoon and manually combine the two. I am sure that you could also use a mixer for this process. 

Add the sweetener and vanilla and mix well. 

Gently Fold in the cool whip.

Line a 8X8 cake pan with parchment paper — this is very important for getting your yummy dessert out of the pan when it has set. 

Transfer your cheesecake mixture into the cake pan and spread it evenly. Set aside. 

Put the coconut oil, 1 tsp vanilla and the chocolate chips in a microwave safe cup. Microwave for approx 20 seconds. Stir to melt the chocolate chips. 

Spread the melted chocolate evenly over the cheesecake mixture already in the cake pan. 

Place in the freezer for 40 minutes. This will make the cheesecake bars easier to cut and transfer from the pan. After 40 minutes remove from freezer and lift the parchment paper out of the cake pan. 

Cut the cheesecake into 16 pieces.  Sometimes I will cut it in 12 pieces and then give my husband 1/2 of my piece. 

Immediately transfer the individual pieces and place in a plastic container.  I use parchment paper to help with layering them. This way they also won’t stick to the container. These must be stored in the refrigerator and taken out prior to eating.