Chocolate Lover’s Raw Cheesecake

For the crust:
Using a food processor or high-speed blender, pulse all ingredients until just combined. Press dough into a greased 6″ springform pan until entire bottom is coated. If you don’t have a 6″ springform pan (like me), grease a 6″ pie plate and cut out a piece of parchment paper to cover the bottom. Press the dough into the pie pan until bottom is covered.

For the filling:
Drain and rinse cashews. In a high-speed blender, blend all ingredients until smooth. Pour on top of the crust and place in the freezer to set for about 1 hour.

For the dark chocolate swirl:
Whisk ingredients together in a small bowl until smooth. Pour on the top of the chilled cake in desired pattern. Refrigerate 10 minutes to allow chocolate swirl to set.

Store leftover cheesecake in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. That is, if you have any leftovers!