Add pitted dates to a food processor, and pulse until a loose dough forms. Remove the dough from the processor, and add the peanuts and salt. Pulse until crumbly, then add the dates back in.
Continue pulsing until a crumbly-sticky mixture forms. Press the mixture flat by using your hands or by using the bottom of a glass, on a parchment lined 4x4 inch baking dish. Cover and freeze for 30-minutes to firm.
Add the filling ingredients: cashews, coconut cream, coconut oil, maple syrup, coconut milk, lemon juice, salt, and vanilla bean powder to a high-process blender (i.e., Vitamix). Blend until creamy and smooth, scraping down sides as necessary.
Pour filling over the crust and spread evenly. Lightly tap the dish on the counter to release any air bubbles.
Add peanut butter cups, peanuts, and melted chocolate on top. Swirl into the filling and top with additional melted chocolate on top. Cover with plastic wrap and freeze until firm (3 to 4 hours).
Before serving, remove from the baking dish the freezer to thaw for 15 minutes. Slightly tug the parchment paper to lift the cheesecake from the dish and cut into squares.
* Chop chocolate into pieces and melt over a double-boiler mixing continuously, or melt in the microwave at 1 minute, mixing in increments.