For the Crust

1. Line an 8x8” baking pan with parchment paper, having extra parchment go over the edges to create “sleeves” for easy removal later.

2. Combine all ingredients into a food processor or high speed blender. Pulse until crumb like texture.

3. Press into the prepared pan. Chill in the freezer while you prep the filling.

For the Cheesecake Filling

1. Combine all ingredients into a large high speed blender. Pulse until very smooth and creamy. Adjust to taste with maple syrup.

2. Pour over the crust and spread out evenly with the back of a spoon.

3. Freeze for 4-5 hours.

For the Caramel Pecan Topping

1. Combine the vanilla oat milk, coconut milk, brown sugar, granulated cane sugar, and a pinch of salt. Whisk to combine.

2. Reduce heat to LOW to simmer for 25-30 minutes, until reduced, an amber brown color, and thick like traditional caramel.

3. Remove from heat. Stir in the pecans and let cool 10-15 minutes before spreading evenly over the cheesecake.

4. Freeze until solid, about 1 hour.

5. Slice into individual bars to enjoy!