make the cookie dough base and mix-ins: in a mixing bowl, combine gluten-free oat flour, almond flour, peanut butter, maple syrup, coconut oil, dairy free milk, vanilla extract, and a pinch of salt. mix until a thick dough forms, then fold in the mini vegan chocolate chips.

reserve about 1/3-1/2 of the dough to mix into the cheesecake filling and press the rest into an 8-inch parchment lined springform pan. freeze this while you prepare the filling.

prepare the filling: in a large mixing bowl, beat the vegan cream cheese until smooth. add the dairy-free yogurt, maple syrup, and vanilla extract, and beat again until creamy.

assemble: pour the filling over the cookie dough base in the springform pan and smooth the top. break small pieces off the reserved cookie dough, roll into balls and add them into the filling mixture.

add any filling left on top- it's ok if the cookie dough shows! this way, every slice of cheesecake has a bit of cookie dough goodness. drizzle with melted chocolate for an extra treat, if you like.

chill: cover and chill the cheesecake in the freezer for at least 4 hours, or until completely set. store in the freezer and thaw completely before eating!