Use a food processor to roughly chop the pitted dates, then add other base ingredients, and continue to process until all chopped and mix. Add some water to help bind the mixture if needed. The mixture should stick together when pressed between your fingers.
Press the base mixture into the bottom of the lined pan and place it in the freezer while we move on.
To make the black sesame layer:
Mix the black sesame paste, maple syrup, and coconut oil in a food processor or simply in a bowl.
Take out the pan from the freezer and spread the black sesame mixture onto the base evenly. Return the pan in the freezer for at least 10 minutes to let it get a little firm.
To make the cashew cheesecake layer
Drain out the water from the cashews and rinse them a little bit. Then add them along with other cheesecake ingredients into a blender and blend until smooth.
Take out the pan from the freezer. Pour the cheesecake mixture onto the sesame layer and wiggle gently to let the mixture evenly distributed in the pan. Pop it into the freezer for another 20 minutes.
To make the toppings
Melt the dark chocolate and the coconut oil together with a double boiler or a microwave.
Remove the pan from the freezer, pour the melted chocolate onto the cashew cheesecake layer, and tilt the pan from one side to the other to let the melted chocolate evenly over the cheesecake layer. (Move fast since the chocolate gets solid really quick.)
Return the pan to the freezer for another 15 minutes to get firm. Then remove it from the pan by pulling the baking paper on the longer sides. Slice and sprinkle some fleur de sel or sea salt on top and enjoy!
Notes
*Black sesame paste: You can also use black tahini.
**Apple Cider Vinegar: It adds a little tangy taste to make it more like cheesecake. You can also use lemon juice for a slightly different taste.
***Chocolate: I usually use the one with 70% cacao content. You can use the one you like.