First, ground the brownie crust ingredients in a food processor. It should be crumbly but moist & moldable.
Firmly press into the bottom of s square baking dish while you make the peanut butter cheesecake.
Blend boiled cashews, almond milk, maple syrup, and vanilla until smooth. Then blend in peanut butter & coconut butter.
Spread the cheesecake on top of the crust and swirl with even more peanut butter. *Feel free to sub with almond butter in this recipe.
Once it's frozen firm (about 2 hours) just slice and enjoy! Add additional toppings if desired.