• Preheat the oven: Preheat your oven to 350°F (176°C).

CRUST

• Crush the cookies: Place the cookies in a Ziploc bag with a rolling pin until finely ground (you can also use a food processor).
• Mix with butter: Mix the melted butter/coconut oil with the crumbs until resembling wet sand.
• Press into pan: Line the bottom and sides of a 7.5” springform pan lined with parchment paper. Transfer the crumb mixture to the pan and use a flat-bottomed glass to create an even layer on the bottom. Reserve in the fridge.

CHEESECAKE

• Soak cashews: Soak the unsalted cashews in boiling water for about 15 minutes, then drain.
• Blend all the ingredients: In a blender, combine the soaked cashews, roasted pecans, tofu, sweetener, lemon juice, corn starch, vanilla extract, and salt. Blend until super smooth and creamy.
• Pour the filling: Pour the filling mixture over the prepared crust in the springform pan.
• Bake: Place an empty sheet pan on the lower oven rack to capture any potential liquid leakage. Cover the cheesecake with foil and bake for 37 minutes.
• When done, the edges of the cheesecake should look firm, but the center should still be jiggly when gently shaken.
• Chill: Allow the cheesecake to cool down at room temperature, then refrigerate for at least 8 hours or overnight until fully set.

GANACHE

• Make the ganache: Bring the milk to a boil, then pour it over the chocolate. Allow it to sit for a couple of minutes before stirring until completely melted and smooth. Gently fold in the finely chopped roasted pecans until evenly incorporated.
• Finish and serve: Once the cheesecake has fully set, pour the pecan chocolate ganache over the top. Return the cheesecake to the fridge and let it set for 3 hours, or for 1-1.5 hours in the freezer, before serving.