Vegan Layered Peanut Butter Cheesecake

Crust

• 1 1/2 Cups Quick Oats
• 6 Pitted Medjool Dates
• 1/4 Cup Creamy Peanut Butter
• 2 Tablespoons Maple or Date Syrup
• 1/4 Teaspoon Salt

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Filling

• 2 Cups Raw Cashews OR 1 Cup Raw Cashews + 1 Cup Peanuts
• 1 Cup Creamy Peanut Butter
• 1/2 Cup Maple Syrup
• 2 Tablespoons Fresh Lemon Juice
• Zest of 1 Lemon
• 1 Teaspoon Vanilla Extract
• 1/4 Teaspoon Salt (to taste if your peanut butter is salted)
• 1 Cup Hot Water

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Toppings

• Peanut Butter
• Peanut Butter Cups
• Peanuts

1. Soak the cashews and peanuts (if using) in boiling water for at least 30 minutes. Alternatively, boil on the stove. Set aside while you make the crust.
2. Make crust. Add the oats and dates to a food processor and blend until the dates are broken down. Add the nut butter, syrup, and salt. Pulse to combine.
3. Press the crust mixture firmly into the bottom of a 9" springform pan. Set aside while you make the filling.
4. Drain the cashews and peanuts.
5. Add the drained nuts to a blender along with the remaining filling ingredients. Blend until completely smooth and no nut pieces remain (this may take several minutes).
6. Pour the filling over the crust and use a spatula to spread an even layer.
7. Freeze for 3-4 hours, or until set. Let thaw for 5-10 minutes at room temperature before slicing.
8. To serve, drizzle with peanut butter and garnish with peanuts and vegan peanut butter cups, if desired.