Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end if it needs help coming together.
Press crust into a parchment-lined 7" springform pan. Press the dough up the sides about 3/4".
Decorate the perimeter with orange slices to make it pretty!
To make the cheesecake:
Soak the cashews. (overnight in a bowl of water left on the counter. OR soak in HOT water (brought to a boil first) for 2 hours.) Drain, rinse and shake cashews dry.
Place cashews in food processor and blend for several minutes until smooth.
Scrape down sides and add remaining ingredients (Except the coconut oil)
Stream in the melted coconut oil & blend well. Taste and add more sweetener or zest, if needed.
Pour cheesecake filling over crust and smooth with a spatula. Garnish the top with orange slices.
Cover with foil and set in the freezer for 3 hours to solidify. Then transfer to the fridge until set (about 1-2 hours).
When it's ready, add coconut whipped cream (see video below) and orange zest -- however much you like. Enjoy!
I used a 7" springform pan to make this cheesecake tall and pretty. If you use a larger pan, your layers and cake will be flatter/shorter.To make whipped coconut cream, see my 1 minute video tutorial to see how easy it is! You can sweeten with just a few drops of stevia or 1-2 tsp maple syrup.