Wild Friends Chocolate Coconut Peanut Butter Cheesecake

*This recipe uses a 6-inch spring-form pan. Can be doubled for a larger 8 or 9 inch spring-form pan

For the Crust:

1 cup crushed graham crackers

1/3 cup cocktail peanuts (few or no skins)

¼ cup unsweetened coconut

2 tablespoons coconut oil, melted

non- stick spray for spring-form pan

For the filling:

2 cups raw cashews

½ cup coconut cream (thick cream, unsweetened… not milk or sweetened CoCo Loco)

1/3 cup pure maple syrup

1 tablespoon vanilla extract

¼ teaspoon kosher salt

¼ cup water 

¼ cup Wild Friends Chocolate Coconut Peanut Butter, room temperature

Boil 2-3 cups of water and pour over cashews to cover completely. Allow to sit for 3-4 hours. Preheat oven to 350 degrees. Line bottom of 6-inch spring-form pan with parchment paper and spray with non-stick spray.  Place crust ingredients (except the coconut oil) in the bowl of a food processor. Pulse until small crumbs remain. Add melted coconut oil and pulse a few more times to incorporate. Bake in oven for about 10 minutes until edges are just beginning to brown. Remove and cool completely.  Drain and rinse cashews and place in high speed blender. Add remaining filling ingredients and blend on high until very smooth. Pour over cooled crust. Take a small zip-top bag (with flat bottom…not pleated) and place it in a small cup or bowl allowing top edges to hang over the sides. Put nut butter into the bottom of the zip top bag and pull edges up to enclose. Snip bottom corner of bag to allow about a ½ inch hole. Place quarter size “dots” evenly on the top of the filling. Use a chopstick or small knife to swirl butter into filling. Do not overmix. Place cake in freezer and allow to sit for 4-6 hours. Remove cake 30-45 minutes before serving and allow to thaw slightly. Remove spring form and serve immediately. Place any left over cake, covered, back in the freezer.