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In a 9-inch square pan, stir together crumbs and coconut oil until combined and press evenly into the pan. Freeze for 1 hour. In a blender combine cashews, coconut milk, coconut oil, Sugar In The Raw(R), Stevia In The Raw(R), and peppermint extract. Blend until completely smooth and pour over crust. Freeze until firm, about 4 hours. In a medium saucepan over low heat, melt chocolate with coconut oil, stirring frequently. Pour over cold cheesecake and immediately sprinkle with peppermint candy, then place back the freezer until set, about 5 minutes. Cut into squares and serve.
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Achievable elevated desserts — laminated doughs, cakes, custards
Pure peppermint — candy canes, peppermint bark, hot chocolate
Ceramic fondue pot with burner — cheese and chocolate fondue
Ground Urfa pepper — raisin-chocolate depth, moderate heat
Humidity-controlled cheese storage — keep artisan cheese perfect