Grease a springform tin (I used a 18 cm/7 inch springform tin) and line with a circle of baking paper on the bottom
Add all the ingredients for the crust to a food processor and blitz until you get a crust that easily sticks together but that still has some texture
Place the crust along the bottom of the springform tin, pressing down with your fingers, the back of a spoon or the bottom of a small cup or glass to make it as compact as possible
Place in the fridge while you make the rest
For the filling:
In the same food processor (no need to wash it out), add all the ingredients for the cheesecake and whizz until completely smooth
Taste and adjust amount of maple syrup or lemon juice if necessary
Place the filling on top of and place back in fridge until completely set (will take up to a few hours)
Sprinkle over chocolate shavings or cacao nibs, if desired
Keeps covered in the fridge for up to a few days
Notes
*If you’re blender isn’t very powerful, you’ll need to melt the cacao butter first before adding it