Put the chocolate chips and butter into a bowl and put in the microwave for a minute. Stir well.

Put the graham cracker crumbs into a food processor and blend until finely ground.

In a medium pan cover the inside with aluminum foil or parchment paper. If using aluminum foil spray with cooking spray.

Make sure your hands are washed. Dump the graham cracker crumbs into the pan, spread evenly, and then press with your hands to form the crust.

In another bowl mix the gelatin and water together. Set aside so the gelatin dissolves.

In a food processor or blender combine the cream cheese, buttermilk, peanut butter, brown sugar, vanilla extract, salt, and then gelatin together. Blend until smooth.

Pour the cream cheese mixture on top of the crust you made earlier. Spread it out evenly with a spatula. Top with the nuts.

Referigate for 3 hours.

Remove from fridge and then take the aluminum foil/ parchment paper and lift. Should pop out easily. Cut the cheesecake bars into six pieces.

Enjoy either with your hands or with a fork.