First, line the bottom of an 8 inch springform pan or cheesecake pan with parchment paper. Set aside.

Make the bottom crust first. Add all ingredients to a high powered blender and blend until combined. Mixture will be crumbly and nuts broken up. Press this mixture into the bottom of your springform pan and set aside.

To make the cheesecake filling, first melt the chocolate chips with the coconut oil. Then add all ingredients (including melted chocolate mixture) to a clean blender and blend until smooth. You may have to stop and scrape down the sides of the blender with a spoon or spatula. Keep blending until smooth and uniform. Pour this mixture down into springform pan.

Place in freezer while making the topping.

To make the topping, simply melt the ingredients together. I like to microwave in 30 second increments, stirring between each. Pour this over cheesecake layer. Freeze for at least 2 hours until frozen through.

To serve, allow cheesecake to thaw on the countertop for 5-10 minutes before cutting into. Store leftovers covered in the freezer for best results.

To make coconut whipped cream, add ingredients to a KitchenAid and whip it for 2 minutes.