Soak cashews in a bowl of water for a few hours or overnight.
In a blender, mix together sweet thins, coconut oil, and dates.
Press down mixture into cake pan.
Drain water from cashews.
Blend until creamy, cashews, lemon juice, vanilla, coco whip, nut milk, pb powder, and maple syrup.
Pour creamy mixture onto of graham cracker crust.
Freeze for 6+ hours. I typically freeze mine overnight.
Take cheesecake out of freezer about 15-20 minutes before serving and drizzle with melted chocolate chips, peanut butter.
Optional: sprinkle with crushed candy bar. I use a Chock chocolate, toffee, almond, sea salt square.
Keep leftovers stored in the freezer.
