Grease an 8-inch springform cake pan.

Add rolled oats, almonds (or chosen nut/seed), maple syrup, and melted coconut oil to a food processor. Process until the mixture becomes a sticky dough. If it doesn't hold together, add 1-2 tablespoons of water and process again.

Press this dough firmly into the bottom of a lined or greased 9-inch pie pan and set aside.

Combine soaked cashews, peanut butter, coconut milk, coconut yogurt, maple syrup, melted coconut oil, lemon juice, vanilla extract, and a pinch of sea salt in a blender. Blend on high for about a minute until the mixture is very smooth and creamy.

Taste and adjust sweetness if desired, then pour this cheesecake batter over the prepared base.

Freeze for about an hour until the cheesecake layer firms up to the touch.

While the cheesecake is setting, add full-fat coconut milk, coconut sugar, and coconut oil to a small pot over medium heat.

Stir frequently and bring the mixture to a boil. Reduce heat to a gentle simmer and cook for 20-30 minutes, stirring often to avoid burning, until the mixture thickens and darkens to a rich caramel consistency.

Remove from heat and let cool for a few minutes; it will thicken further as it cools. Stir in half the chopped peanuts or reserve for sprinkling on top.

Pour the caramel over the firm cheesecake base, spreading it evenly. Sprinkle the remaining chopped peanuts on top if they were not mixed in.

Return the pan to the freezer for about 30 minutes to allow the caramel layer to firm.

Place chocolate chips and optional coconut oil in a heat-proof bowl. Heat in 20-second intervals, stirring between each, until fully melted and smooth.

Pour the melted chocolate over the caramel layer and quickly spread evenly. Sprinkle with a little sea salt for finishing.

Place the assembled cheesecake in the freezer for at least 4 hours, preferably overnight, to allow all layers to fully set and firm up before slicing and serving.