Healthy Peanut Butter Cookie Dough Cheesecake

Ingredients:

Cookie Dough Crust Ingredients:
• 1 Cup Slivered Almonds (you can use peanuts if you love the peanut butter flavour)
• 1 Cup Cashews
• 1 Cup Pitted Dates (Super Fresh Medjool)
• 1/4 tsp Sea Salt
• 1 tsp Vanilla Extract
• 2 Tbsp Maple Syrup (Agave, Coconut Sap or 10 Drops Liquid Stevia) - you can also skip this step if you wish.
• 1/3 Cup Mini Dark Vegan Chocolate Chips
Peanut Butter Cheesecake Layer Ingredients:
• 3 Cups Pre-Soaked Cashews (soak for 3 hours and drain)
• 1/2 Cup Pure Peanut Butter (you can use almond butter or skip this ingredient if you do not enjoy peanut butter)
• 1/4 Cup Coconut Oil
• 1/4 Cup Coconut Sap (Maple Syrup or Agave)
• 1 tsp Vanilla Extract
• 1 Tbsp Fresh Lemon Juice (optional - not needed)
• 1/3 Cup Mini Dark Vegan Chocolate Chips
Peanut Butter Coating Ingredients: (makes extra - store in a mason jar or sealed tight container in the refrigerator until you use it again. Recipes to use this with linked above)
• 1/2 Cup All Natural Peanut Butter
• 1/2 Cup Coconut Oil (Room Temperature)
• 1/2 tsp Pure Vanilla Extract
• 3 Tbsp Maple Syrup (or Agave or to make these sugar free 5-10 drops liquid stevia to taste)
Chocolate Coating Ingredients: (makes extra - store in a mason jar or sealed tight container in the refrigerator until you use it again. Recipes to use this with linked above)
• 1/2 Cup Coconut Oil
• 2-3 Tbsp Cocoa Powder
• 2-3 Tbsp Maple Syrup (if you like your chocolate sweet - I didn't use any in my recipe and loved it)

Directions:

1. Line an 6-7 inch spring form pan with parchment paper or spray with a healthy non-stick oil.
2. Place all peanut butter coating ingredients into the food processor and blend until smooth stopping to scrape down the sides.
3. Place peanut butter coating into a bowl and set aside.
4. Do the same as above for the chocolate coating and set aside in a bowl for later.
5. Add all Cookie Dough Crust Ingredients to a clean food processor bowl (excluding the chocolate chips) and pulse until dough-like yet still visible chunks. Test with your hand to see if the dough sticks together when pressed. Add 1-2 Tbsp water if your dough is not sticking.
6. Fold-in chocolate chips with a spatula.
7. Spread out dough evenly to cover the entire bottom of the pan
8. Add your Peanut Butter Cheesecake Layer ingredients to your food processor (excluding your chocolate chips) and blend until completely smooth (stopping to scrape down the sides).
9. Once smooth add chocolate chips evenly.
10. Spread your Cheesecake evenly over your Cookie Dough crust.
11. Place in the freezer for at least 3 hours.
12. Remove cheesecake from the freezer and drizzle with your Peanut Butter Coating and Chocolate Coating.
13. Let Peanut Butter Cheesecake thaw for 10-25 minutes before serving (as you would any frozen dessert - serve at the consistency you desire)
14. Cut into slices, serve and enjoy!

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