The trick to a paleo cheesecake recipe that tastes like a real one! This gluten-free dairy-free cheesecake recipe is a show-stopper with 3 layers: brownie, cookie dough, and cheesecake!
Make the Crust: Preheat oven to 350°. Melt the chocolate and 1 tablespoon of coconut oil over low heat. In a large bowl mix together the maple syrup, water, and tapioca starch. Stir in the melted chocolate. Stir in remaining ingredients and mix until smooth. The batter will be thicker than normal brownies. Line a 9" springform pan with parchment paper and spread the batter evenly. Bake for 25 minutes. Set aside to cool.
Make the Cookie Dough: Combine all ingredients, except the chocolate, in a blender or food processor and blend until smooth. Taste and add any additional vanilla or salt to your taste. Stir in the chopped chocolate.
Chill: Chill overnight for best results. The cashew filling will get harder and dense like normal cheesecake, the longer it chills. This actually tastes the best about 2 days after being made so feel free to make it ahead of time!
Serving Size: 1 slice, or 1/12 entire recipe