For the crust:

1. Preheat the oven to 350°F. Line a 9″ springform pan with parchment paper on the bottom and lightly grease the sides.
2. In a food processor, grind the cereal to rough crumbs.
3. Add the remaining crust ingredients and process until sticky and clumpy.
4. Press firmly into the bottom of the springform pan (using the bottom of a measuring cup helps!)
5. Bake for 15-18 minutes until golden around the edges. Set aside to cool.

For the filling:

1. Reduce the oven to 325°F.
2. Blend all ingredients until very smooth and creamy.
3. Pour on top of the crust and gently tap to evenly distribute.
4. Place a sheet pan on the lower oven rack. Boil 2-3 cups water, and pour the boiling water into the pan.
5. Place the cheesecake on the upper rack. Bake 50-60 minutes at 325°F, the edges should be lightly browned and the middle should no longer jiggle.
6. Cool 30 minutes, then refrigerate overnight.

For the caramel sauce:

1. Whisk together all the ingredients until smooth.
2. If it’s too thick microwave 10-15 seconds and/or add an extra tablespoon of coconut oil. If it’s too thin, chill briefly or add an extra tablespoon of SunButter.
3. Drizzle on top of the cooled cheesecake, slice, and enjoy!