1package(10.5 ounces) gluten free chocolate sandwich cookies (I used Glutino, which has a "may contain milk and egg" statement, Kinnikinnick has a "may contain eggs" statement, Trader Joe's has a "may contain milk" statement. Find one that works for your particular dietary needs.)
3Tablespoonscoconut oil, liquified
For the Filling:
1 3/4cupraw cashews
1/2cupcoconut oil, liquified
1/3cupplus 1 Tablespoon maple syrup
1/4cupwater
1/4cupfresh lemon juice
1teaspoonvanilla bean paste
1/4teaspoonsea salt
1/2cupmini chocolate chips(I use Enjoy Life minis)
For the Ganache:
3/4cupchocolate chips(I find mini chips melt better, such as Enjoy Life)
3Tablespoonsdairy-free milk(I use this hemp milk)
Instructions
The night before making the cheesecake, soak the cashews in enough water to completely cover them. You can get away with soaking for only 3 to 4 hours, but I find it makes the creamiest filling if you soak them overnight.
For the Crust:
You will need an 8" Springform pan.
Place cookies and liquified coconut oil in food processor fitted with "S" blade. Pulse until cookieshave reached the consistency of large crumbs.
Press into the bottom of the Springform pan and place in the freezer to firm up the crust while you are making the filling.
For the Filling:
Drain and rinse cashews. Place all filling ingredients EXCEPT chocolate chips into the food processor. Process until mixture is very smooth. This takes a minimum of 5 minutes in my food processor.
Once filling is smooth, add in chocolate chips by hand-stirring then pour over the top of the chilled crust. Return to the freezer to set. Allow to set for a minimum of two hours before pouring ganache over the top.
For the Ganache:
In a microwave-safe bowl, add chocolate chips and dairy-free milk. Microwave for one minute and then stir, stir, stir. This is enough time in my microwave for the chips to be melted. If it is not enough time in yours, microwave in 30-second increments until chocolate is melted.
Allow ganache to cool just a bit before pouring over the set cheesecake filling. Pour the entire bowl of ganache over the top and gently spread over the top. Return to the freezer to set.
This cheesecake needs to be kept refrigerated until serving. Slice into as many servings as you would like. I slice this one into a minimum of 10 servings, as it is quite decadent.