Place a sheet of parchment paper on top of a 6" springform pan's base, then enclose the springform band onto the base.

In a medium-sized bowl, add the crispy brown rice cereal and pour the melted chocolate on top.  Stir together until evenly mixed through.  Scoop the mixture into the prepared springform pan and spread it out.  Tap the pan on the counter a few times.  Refrigerate while you make the filling.

Gently rinse the tofu, then place it on a wire cooling rack set over a few paper towels.  With a few more paper towels, gently press on the tofu to squeeze out the liquid.  Press until the tofu splits and it seems like no more liquid is coming out.  My block of tofu weighed 372g after pressing.

Add the pressed tofu into a high-speed blender, along with the almond milk, vanilla extract, stevia extract, and salt.  Puree until completely smooth and creamy.

Add 1 cup of the peanut flour and blend until smooth.  Add another 1 cup of peanut flour to the blender and blend again.  Add the last 1 cup of peanut flour to blender and blend one last time.  Scrape down the sides of the blender to make sure everything is incorporated, and give it another blend for good measure.

Scoop the thick peanut butter filling onto the crust and spread it out.  Tap the pan on the counter a few times to make sure it's level and to get rid of any possible air pockets.  Cover and refrigerate overnight.

Run a mini offset spatula around the edges of the springform pan to loosen it from the pan and remove the springform band.  Slice and serve along with roasted peanuts and crispy brown rice cereal!