• Soak Cashews: 2 hours before beginning, soak the 2 cups of cashews for the filling. Cover them with boiling water for 2 hours for a quick soaking or in cold water overnight. Proper soaking is essential for a creamy cheesecake texture.

Base

• Grease Pan: Line a round 9-inch (22cm) springform cake tin with a circle of parchment paper to line just the base, no need to grease or line the sides. Set aside.
• Prepare Dates: Place the dates in a heat-proof bowl and pour over enough boiling water to cover the dates. Soak for 15 minutes to soften.
• Process Dates: Drain the soaked dates and add to a high-speed food processor, pulsing until smooth.
• Combine Base Ingredients: Add the oats, cacao powder, and maple syrup to the processor and blend on high until well combined and sticky. If necessary, add more maple syrup one tablespoon at a time until the mixture holds its shape.
• Set Base: Press the base mixture firmly into the prepared pan and refrigerate to firm up while you make the filling.

Filling

• Setup Double Boiler: Set up a double boiler by filling a medium-sized pot halfway with water and placing a small heat-proof glass bowl over it, ensuring the bowl does not touch the water. Heat over medium.
• Melt Chocolate: Melt the chocolate in the bowl, stirring until smooth, then set aside to cool to room temperature.
• Process Filling Ingredients: Drain the soaked cashews and add to the food processor along with coconut cream, maple syrup, jam, and melted coconut oil. Blend on high until smooth.
• Incorporate Chocolate: With the processor running, slowly add the melted chocolate through the feed tube, continuing to blend for 1-2 minutes until the mixture is completely smooth and lump-free.
• Chill Filling: Pour the filling over the base in the cake pan and smooth the top. Refrigerate for 4-6 hours, or overnight, until set. Alternatively, freeze until set then thaw before serving.

Chocolate Fudge Sauce

• When to Begin: Only start this fudge sauce after the cheesecake has set for 6+ hours or overnight.
• Melt Butter: Melt the butter in a small saucepan over low heat.
• Combine Sauce Ingredients: Add the powdered sugar, cacao powder, coconut cream, vanilla, and salt. Increase heat to high and bring to a simmer, whisking continuously until the sauce thickens and becomes glossy.
• Cool Sauce: Remove from heat and pour into a heatproof jar. Refrigerate until cooled and it has thickened into a thick pourable sauce.
• Top Cheesecake: Once the cheesecake is set, pour the cooled chocolate fudge sauce over the top. Enjoy!