In a medium sauce pot, melt butter and xylitol together and stir until smooth and just boiling.
Turn heat down to low and simmer for 1 minute.
Add caramel extract, pinch of salt, and heavy whipping cream and stir well.
Set aside to cool and thicken (it will thicken, but it may take an hour or so).
Mix all crust ingredients together, then press into the bottom of a greased 9 inch pie pan.
In a large mixing bowl, beat softened cream cheese with caramel extract and Gentle Sweet until smooth and fluffy.
Add heavy whipping cream and beat until mixture is slightly stiff and fluffy.
Spread on prepared pie crust.
Make Chocolate Drizzle
In a small microwaveable container, melt Lily's Chocolate Chips and coconut oil.
Stir until smooth.
Drizzle a small amount of both caramel and chocolate over the pie filling.
Spread crushed peanuts over the top of the pie.
Drizzle remaining caramel and chocolate over the top of the peanuts.
Refrigerate or freeze until serving, and store leftovers in the refrigerator or freezer.
Slice pie into 10 servings.