We like to party, and by party we mean eat cheesecake... specifically 4-layer vegan, gluten-free Chocolate Peanut Butter Cheesecake! Thanks Angela Gaines & Thrive for such an amazing recipe!!
Line a 9 by 9-inch baking dish with parchment paper, overlapping in both directions. Crumble the crispy bars and press them into the bottom of the dish, forming a crust.
Drain and rinse cashews, then place nuts in a food processor along with coconut oil, maple syrup, vanilla, and salt; blend until smooth. Remove half of the mixture and spread evenly onto crust. Add peanut butter to remaining mixture and process until smooth, then spread the peanut butter mixture on top.
Make the topping: Melt chocolate chips and coconut oil in a small saucepan over medium heat. Pour over cheesecake and spread evenly, then cover the pan with plastic wrap and freeze overnight. Remove bars using the parchment flaps and cut into squares before serving. Freeze any leftovers for up to 2 weeks.