The Bojon Gourmet

Make the crust:
2 Have four 1-cup wide-mouth mason jars (or eight half-cup jarat the ready.
3 Finely grind the almonds, cacao powder and salt in a food processor. Drizzle the maple syrup over the mixture, then process until the mixture begins to clump together. (No need to wash the food processor, just scrape it out.) Divide the crust crumbs evenly among the jars, and use your fingers or a flat-bottomed drinking glass to press it flat. Set aside.
Make the filling:
6 Drain the cashews, rinse them well, and drain again. Place the cashews, maple syrup, vanilla bean seeds, salt, cacao powder, and lemon juice in the now-empty food processor, and process to a paste, scraping down the sides and bottom of the bowl occasionally. With the motor running, drizzle in the water. Blend well until very smooth, a couple of minutes, stopping to scrape the sides and bottom of the bowl occasionally. With the motor running, drizzle in the melted coconut oil, and blend until combined. It should be the consistency of softened ice cream.
7 Divide the filling evenly among the jars and set aside.
Make the ganache:
10 In a small, heat-proof, metal bowl, combine the coconut oil, maple syrup, cacao powder and vanilla extract. Place the bowl over a small saucepan of gently simmering water, and whisk until the oil is melted and the ganache is smooth and glossy.
11 Drop spoonfuls of ganache over the cheesecakes, and use a toothpick to swirl the two together. Cover the cheesecakes and chill until firm, 3-4 hours. (If you're in a hurry, you can try chilling them in the freezer, as per the original recipe. If making one large cheesecake, it may take longer than 4 hours in the refrigerator to solidify.)
12 Store the cheesecakes in the refrigerator. The flavor improves after a day, and the cheesecakes will probably keep for up to a week.