Crust:

1. In a food processor, pulse cookies into crumbs. Measure out one cup (save the rest in a sealed bag!).
2. Add all crust ingredients to food processor and pulse to combine.
3. When you can pinch the mixture between two fingers without it crumbling, it's done.
4. Press into parchment paper lined 8x8 pan. Put in freezer to harden while making filling.

Filling:

1. Wash and peel sweet potatoes. Dice roughly and steam until fork tender.
2. Let cool completely, then mash the potatoes.
3. Add all ingredients except coconut oil to blender and blend until smooth and creamy. Slowly stream in coconut oil and blend.
4. Pour over top of crust and smooth out with a spatula. Freeze for 2-4 hours or until mostly hardened.

Chocolate ganache:

1. Melt coconut oil.
2. Whisk remaining ingredients into coconut oil until smooth. Pour over top of the frozen cheesecake and smooth with spatula. Freeze at least one hour, or until solid.
3. Let soften in room temp for 10-15 minutes before slicing. If you're not serving immediately, store in refrigerator or freezer so they do not melt.