Step 1

Bake the Crust: Preheat the oven to 350F and grease a 9″ springform pan with oil or dairy-free butter. Add the oats, peanuts, and cacao powder to a food processor and pulse until a fine meal forms. Add the peanut butter, coconut sugar, and salt and process until a moist dough forms – it should hold together when you pinch it. Press the crust into the bottom of the springform pan (it will not cover the sides) and bake in the middle rack of the oven for 15 minutes while you prepare the filling.

Step 2

Make the filling: quickly rinse out the food processor, then add the tofu, peanut butter, coconut sugar, arrowroot, lemon juice, and salt. Process until a thick, even batter forms. Remove the crust from the oven and immediately reduce the temperature to 325F. Use a spatula to spread the filling over the baked crust – it won’t spread out much,  so try to get it as even/level as possible. Bake in the middle rack of the oven for 30 minutes – the edges of the cheesecake will be firm, but the center will still be a little soft.

Step 3

Cool: turn off the heat and crack the oven door about 1-2” open (I like to put a pair of oven mitts in the door and close it on them) . Let the cheesecake sit in the oven for 1 hour, then refrigerate for an additional hour or until it has cooled completely

Step 4

Serve: slide a butter knife around the edges of the springform pan, then remove the cake from the pan and serve as desired. Leftovers will last at room temperature for up to two days, or can be refrigerated for up to one week.