1) To make this recipe raw vegan, use raw peanuts and omit maple syrup.2) Pulse peanuts and coconut oil just enough to make a sticky and crumbly crust. You don't want the peanuts to turn into peanut butter. 3) Allow edges of cheesecake to freeze well before attempting to remove from springform.4) Store cheesecake in fridge. If fridge is not cold enough, store in freezer and allow enough time for it to thaw.5) You can use store bought coconut cream or place a can (or two depending on brand) of coconut milk in fridge for at least 4 hours. Carefully, without sloshing the coconut milk around, open the can. Scoop the hard white coconut cream out of the can.