Break one Scotch finger biscuit in half and set aside.
Crush the remaining biscuits with your hands or place inside a zip lock bag and crush with a wooden roller. Divide biscuit crumbs between two glass jars.
Prepare the cheesecake filling by whisking together the cream cheese, yoghurt, stevia and vanilla until smooth.
Pour cheesecake filing over the biscuit crumbs in glass jars.
Top the cheesecakes with peanut butter by using the back of a spoon to gently spread the peanut butter across the top in a thin layer.
Decorate the cheesecakes with remaining biscuit half by pushing down into the mixture. Transfer to the fridge for 1-2 hours to set.
Best served within 24-36 hours of making.