Vegan Cheesecake with Peanut Butter Crust

1/2 cup raw cashews

1/2 cup coconut cream

1/2 package Daiya cream cheese

3 tbsp honey (or sweetener of your choice)

1/2 tbsp cornstarch

1/2 tsp pure vanilla extract

1/2 tbsp melted coconut oil

Pinch of sea salt

1. Preheat the oven at 350 F.
2. Press coconut cookies in a parchment-lined loaf pan.
3. In a blender, add cashews, coconut cream, cream cheese, honey, cornstarch, vanilla extract, coconut oil, and sea salt. 
4. Pour cheesecake filling into crust and bake for 30 minutes to an hour or until the filling appears set on the edges and jiggly in the middle.
5. Let rest for 10 minutes at room temperature then transfer to the refrigerator to let cool complete.
6. Enjoy!