For the Cookie Dough Balls:

1. Put all of the ingredients for the balls, except the chocolate chips, in a food processor or blender and pulse until a dough comes together.
2. Remove the dough, put it in a bowl, and fold in the chocolate chips. Form into about 16 balls with your hands and flatten them slightly into discs and place in the fridge.

‍For the Cookie Dough Crust:

1. Line an 8-inch square baking pan with parchment paper, letting some paper hang over all sides to make removal easier.
2. Put all of the ingredients for the crust, except the chopped dark chocolate, in a medium-sized bowl and stir with a spoon until the dough comes together. Fold in the chopped chocolate.
3. Press the crust mixture into the prepared pan, starting in the center and moving outward. Press down firmly with your fingers until smooth. Then place the pan in the fridge while you prepare the filling.

For the Cashew Cream Cheese Filling:

1. Put all of the filling ingredients in a high-powered blender and blend until completely smooth and creamy, two to three minutes.
2. Pour just over half of the filling over the crust.
3. Top the filling evenly with the flattened cookie dough balls and press down slightly if needed, but not so deep that they go through to the crust.
4. Pour the remaining filling over the cookie dough balls and then place the pan in the fridge to firm up, about 1 to 2 hours.

For the Ganache Topping:

1. Melt the chocolate and coconut milk over a double boiler and whisk for three to five minutes, until smooth. Let stand for one to two minutes.
2. Remove the cheesecake from the fridge and pour the ganache over the top in an even, smooth layer. Place the pan back in the fridge to set, for at least 4 hours, ideally overnight.
3. Remove the cheesecake using the overhanging parchment paper, slice into 2-inch squares, and serve.
4. Store leftovers in an airtight container in the fridge for up to four days, or freeze for longer.