Pulse the ingredients together in a food processor. Press into a parchment-lined 7" springform pan.
To make the peanut butter layer:
Scoop out the solid cream from 2 cans of coconut milk (refrigerated overnight to separate the cream). Add the cream to a large mixing bowl and whip until light and fluffy.
In a saucepan, melt together the remaining ingredients on medium heat and whisk smooth.
Fold pb mixture into the whipped cream.
Spread ¾ of the pb cream onto the crust. (Reserve 2-3 spoonfuls in a baggie for the topping). Freeze until set while you prepare the chocolate layer.
To make the chocolate layer:
Melt chocolate chips using a double boiler (or glass bowl set on a pot of boiling water)
Stir melted chocolate and cacao into the remaining pb cream.
Pour chocolate layer on top of pb layer. (Optional: swirl layers with a knife. Snip off corner of baggie and pipe on reserved cream to decorate)
Refrigerate cake about 4 hours, or until completely solid. Enjoy!
Notes
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). What I used:Nordicware 7” Springform Pan https://amzn.to/2K2Lsep Note: I used a small springform pan to make this cheesecake. If you use a traditional 9" pan, your cheesecake will be flatter, but still delish ;) You can also double it!Food processor https://amzn.to/2vkjo3QNutiva coconut oil: https://amzn.to/2H5V0o2Pink Salt: https://amzn.to/2qDduFkMexican Vanilla: https://amzn.to/2vinWYhI always recommend Thai Kitchen brand coconut milk for best results.To separate the cream, refrigerate 2 cans of full-fat coconut milk overnight. The cream will solidify and separate from the water. Gently scoop out the cream (Save the water for a smoothie!)To store: Keep refrigerated or frozen (tightly covered). Should last in the fridge at least a week (or several weeks if frozen).