Add the gluten free sandwich cookies to a large food processor and process the cookies until fine crumbs.
Melt the coconut oil and stir the melted oil into the cookie crumbs until well combined. Press the cookie crumb mixture into a pie pan and chill while you mix the filling.
In a medium bowl, beat the non-dairy cream cheese with a hand mixer until softened.
Beat in SunButter, powdered sugar, and vanilla until well blended, stopping to scrape down the sides of the bowl a couple times to make sure it all gets mixed in.
Slowly beat in the CocoWhip until blended.
Divide the filling into thirds: set side 2/3 of the filling, and add 2 Tablespoons of cocoa powder to the other 1/3 of the filling to make the chocolate layer. Beat with a mixer or hand mixer until blended.
Scoop the chocolate cheesecake mixture into the bottom of the prepared cookie crust, and spread it out evenly. Spread the SunButter filling on top of that and spread evenly.
Cover and chill for 2+ hours until well set. Top with chocolate ganache and slice into 8-10 pieces. Enjoy!
Chocolate ganache drizzle
Melt the chocolate chips in the microwave (30 seconds at a time, stirring after each time), OR in a double boiler.
Once the chocolate chips are completely melted, stir in the coconut milk. Allow this to cool a bit before drizzling on top of our cheesecake.
Store this at room temperature for up to 3 days. Enjoy!
* 1 box of Kinnitoos has 18 cookies in it** So Delicious CocoWhip is a coconut-based dairy free and soy-free whipped creamThis recipe should work good with other brands of non-dairy cream cheese and non-dairy whipped cream, but since I haven't tried this with other brands, I can't guarantee the results if you try it with a different brand.