1. Line a 7 inch spring form with parchment paper.

2. Prepare crust by pulsing peanuts and coconut oil in food processor. Pulse until crumbly. Press peanut crust firmly into bottom of spring form.

3. Rinse out food processor and pulse coconut cream, banana, and maple syrup together until creamy and smooth. Spread coconut, banana filling over peanut crust.

4. Sprinkle chocolate chips on top of filling.

5. Place in freezer for at least 10 minutes until firm then remove from cheesecake from spring form and serve.