Pulse all ingredients in food processor. Press into parchment lined 7" springform pan (you may have extra crust leftover) Set in fridge.
To make the cookie dough:
Combine all ingredients in a food processor. Freeze for 2 hrs.
Scoop half into 1Tb balls (for inside the cake) & half into 1 teaspoon balls (for topping). Set in fridge while you make the cheesecake layer.
To make the cheesecake:
Add cashews to food processor & blend. Add remaining ingredients, scraping down sides & adjusting for desired sweetness. stream in oil at the end.
Spread thin layer over crust. Add large cookie dough balls in a circular pattern. Top with remaining cheesecake mixture and smooth out. Set in freezer for at least 4 hours to firm up.
To make the whipped cream:
Whip solid cream in a chilled bowl with hand mixer. Add remaining ingredients, taste & adjust and beat until stiff peaks form.
Remove cake from springform pan and spread cream over cake. Decorate with small cookie dough balls.
Notes
I used a small 7" springform pan. If you use a larger pan, the cake will be shorter. You can double the recipe to fill a large pan.Keep refrigerated. Should last about a week in the fridge. The cookie dough can be made ahead of time and stored in the fridge.Cookie dough recipe from Chocolate Covered Katie.