This rich, fudgy cheesecake starts with a deeply chocolatey crust pressed firm and baked until fragrant, then it's layered with a filling built from melted dairy free chocolate, softened dairy free cream cheese, and a generous hit of cocoa powder for real depth. A slow bake in a water bath keeps the texture silky and crack-free, with just enough coconut milk folded in to add richness without weighing things down. Once it's fully chilled and set, a glossy coconut milk ganache gets poured over the top and smoothed to the edges, so every slice cuts clean and glistens. It's dense, dark, and deeply satisfying — the kind of dessert that tastes like a bakery splurge but comes together with simple, straightforward steps. This one is a solid pick for a gluten free dessert table, no one will guess how easy it was to pull off.
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Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming at least 2 inches up the sides — this keeps water from the water bath out of the crust.
In a food processor, pulse the chocolate sandwich cookies to fine, even crumbs. Add the melted coconut oil and 1 tbsp granulated sugar and pulse until the mixture holds together when pressed between your fingers. Press the crumb mixture firmly and evenly across the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until set and fragrant, then set aside to cool while you make the filling.
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