Directions

• Preheat the oven to 175°C.
• To make the crust, finely grind up the peanuts and the digestive biscuits in a food processor.
• Melt the vegan butter in a saucepan. Mix in the processed biscuits and peanuts. Press the crust into the bottom of an 8-inch springform tin.
• To make the filling, blend the tofu, vegan cream cheese, vanilla, sugar, and non-dairy milk until completely smooth. Set half of the mixture aside.
• Carefully melt the chocolate and add to the tofu mixture in the food processor, along with the cocoa powder, blending until smooth. Layer the two fillings (vanilla and chocolate) on top of the biscuit base and smooth the top.
• Bake for 60 minutes, or until almost firm.
• Let cool to room temperature, then refrigerate for at least 8 hours.
• To make the caramel sauce, heat the caster sugar over medium heat until melted and golden brown. Carefully stir in the coconut cream, adding a tablespoonful at a time, until fully incorporated. Whisk in the salt, the vegan butter, and the arrowroot flour. Let cool to room temperature then refrigerate overnight.
• To make the chocolate sauce, heat the caster sugar, vegan butter, non-dairy milk, dark chocolate, and cocoa powder, stirring constantly until melted. Let cool to room temperature, then refrigerate overnight.
• Remove the cheesecake from the pan and drizzle with the chocolate and caramel sauces. Sprinkle generously with the peanuts.