1. Make the crust first by pulsing the crust ingredients in a food processor until you achieve crust-like texture. Firmly and evenly press that into a 9-inch springform pan, really pack it down so that the crust sticks together. If your dates are on the harder side, soak them in hot water for about 20-30 minutes first.
2. To make the cheesecake filling, first you’ll want soften the cashews. I covered them with water and microwaved them for 4 minutes, but you can boil them in water in a saucepan on your stovetop or alternatively you can soak them in water the night before you plan to make the cheesecake.
3. Add the flaxseed meal and water to a bowl and let it sit for a few minutes until the flaxseed meal absorbs the water (makes the flax eggs). Preheat the oven to 325 degrees F.
4. Drain the cashews and add them to a food processor or blender with all of the other filling ingredients and blend until completely smooth. There should be no cashew chunks.
5. Pour the filling over top of the crust and gently tap the springform pan on the counter to flat the top and release any air bubbles. Bake the cheesecake in the oven for 40-45 minutes. Allow the cheesecake to cool for about an hour before adding the topping.

The Topping

1. Heat the plant milk, I used oat milk, via stovetop and when it starts to steam, remove from heat and whisk in the chocolate chips. It will thicken as it cools. Allow it to thicken slightly and then pour over top of the cheesecake. Dollop the peanut butter in the ganache in different areas and gently swirl with a knife or toothpick. Don’t swirl it too much or it will lose the marble-like effect.​
2. Garnish the perimeter of the cheesecake with crushed roasted peanuts and cacao nibs. It’s a nice touch for a little crunchiness but is optional.​ After you garnish, carefully move the cheesecake to the fridge to chill overnight. ​