Vegan Peanut Butter Cheesecake

Instructions 

• Prepare: Pre-soak the cashews in water for 4 hours, rinse, and drain. Or quick-soak by simmering them in water for 30 minutes. Line the base and sides of a 9″ loaf pan with parchment paper.
• Make the crust: Add the cookies to a food processor and blitz to fine crumbs. Add the melted butter, peanut butter, salt, and blitz until the mixture sticks between your fingers. Press the crust into the base of the pan and smooth it down with your fingers or using a spoon, making sure it is compact. Set aside in the freezer or fridge.
• Make the filling: Add the filling ingredients to a high-speed blender and blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for at least 6 hours (or overnight) until set. 
• Topping: Melt the chocolate and peanut butter in a heat-resistant bowl over a double boiler. Pour it over the set cheesecake and spread it out with an offset spatula. Top with mini peanut butter cup pieces. Place it in the freezer for 15-30 minutes to firm up before cutting.
• Serving and storage: Once set, carefully heat a sharp knife in hot water, wipe clean, and slowly cut it into servings. They will keep for up to 5 days in a covered container in the fridge. They should keep well in a freezer-safe container for up to a month. To serve, simply defrost in the fridge overnight.