• Soak the cashews overnight, or for 1-2 hours in boiling water to soften them.

Crust

• Preheat your oven to 350°F, and line a cheesecake pan with parchment paper or grease with coconut oil, unless you have a springform pan.
• In a food processor, pulse together the crust ingredients. Once you've achieved a crumbly texture, press crust into the bottom of your pan. Bake at 350°F for 8 min, then set aside. Turn your oven down to 325°F.

Filling

• In the meantime, place all filling ingredients in a high-speed blender or food processor. Blend on high until you achieve a creamy texture, scraping down the sides as necessary. Pulse in Oreos at the end to keep some cookie chunks.
• Let the filling ingredients cool in your fridge for about 10-15 minutes, then pour over the crust. Tap the pan lightly on your counter to remove air bubbles.
• Prepare a water bath to bake your cheesecake by pouring hot tap water into a large casserole dish (deep enough to fit the height of your cheesecake pan).
• Fill up the casserole pan with water so that it reaches a little more than halfway up your cheesecake pan. Place the cheesecake pan into the casserole pan, then transfer everything to your oven. If using a springform pan, cover the bottom with aluminum foil to prevent water leakage.
• Bake at 325°F for 55 minutes, or until the middle is slightly "jiggly" but not liquidy when you shake it gently. The edges should be firm though.
• Once the cheesecake is done, turn your oven off and open the door 1 inch. Leave the cheesecake in your oven for another hour to prevent cracking.
• After 1 hour, remove cheesecake from the oven and cool at room temp for another 1 hour.
• Put the cheesecake in your fridge uncovered (to prevent condensation forming on the top) for 4-6 hours, but preferably overnight.

Chocolate Ganache

• Once your cheesecake has set, prepare the ganache by melting chocolate chips in a double boiler or in the microwave in 10 second bursts. Make sure to stir frequently.
• Once the chocolate chips are starting to melt, add in the coconut milk and continue stirring until well combined.
• Let the ganache cool for about 30 minutes before icing your cheesecake. Once you are ready to serve it, layer the ganache on top with more crumbled Oreos.