Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end if it needs help coming together.
Press crust into a parchment-lined a 7" springform pan (I used 4 mini springform pans.)
To make the cheesecake:
(Use cashews that have been soaked overnight in a bowl of water left on the counter. OR soak in HOT water for 2 hours.) Drain, rinse and shake cashews dry.
Place cashews in food processor and blend a couple of minutes until broken down.
Scrape down sides and add remaining ingredients, streaming in the melted cacao butter last. Blend well.
Taste and add more sweetener, salt or cacao powder if needed.
Pour cheesecake filling over crust and smooth with a spatula.
Cover pan(s) with foil and freeze or refrigerate until firm. Drizzle with melted chocolate or chocolate shavings. Enjoy!
Notes
What I used: Raw Cacao ButterFood ProcessorRaw Cacao PowderRaw CashewsNote: I used *mini* springform pans for this recipe. If you use a standard size pan, your filling will be much flatter. You can double the filling to make it "tall"To store: keep refrigerated for 5 days, or frozen for 1 month.