Lightly grease an 8-inch springform pan with coconut oil and set aside.

In a large skillet over medium heat, toast the rolled oats until very fragrant, about 5 minutes. Set the oats aside to cool.

In the bowl of a food processor, combine the cooled toasted oats, Medjool dates, cacao powder, and sea salt. Pulse the mixture until finely chopped. Then, with the motor running, drizzle in ¼ cup of the non-dairy milk into the food processor through the feed tube. The mixture should start sticking together and balling up. If it isn’t doing this, keep adding more non-dairy milk by the tablespoon until it forms a slightly sticky “dough.”

Press the toasted oat crust into the prepared springform pan evenly. I like to use the bottom and sides of a dry measuring cup to press the crust up the sides of the pan. Once adequately pressed in, set the crust aside.

Make the cheesecake filling. In an upright, high speed blender, combine the drained cashews, coconut milk, maple syrup, coconut oil, orange zest, orange juice, lemon juice, vanilla extract, cacao powder, sea salt, and the melted oat milk chocolate. Blend this mixture on high until completely smooth and fully incorporated, at least 1 full minute. If the ingredients aren’t blending easily, stop the motor of the blender periodically and push the ingredients down with a spatula. Then, resume blending on high.

Once you have the filling completely smooth, Pour it into the prepared toasted oat crust. Spread the filling out evenly with a spatula. Place the cheesecake in the fridge until the filling is completely set, at least 4 hours.

Garnish the chocolate orange cheesecake with the the suggested cashew cream in the recipe notes or simply with a drizzle of melted oat milk chocolate. I like to take the cheesecake out of the fridge about 10 minutes before I intend to slice and serve it.

This cheesecake keeps in the fridge for up to 3 days.