Step 1: Prepare the Crust

1. Process the dry ingredients: In a food processor, combine the vegan graham crackers or cookies with the nuts. Pulse until you achieve a fine crumb consistency.
2. Add wet ingredients: Pour in the melted coconut oil and maple syrup. Blend again until the mixture resembles wet sand.
3. Press into the pan: Transfer the crust mixture into a 9-inch springform pan. Press down firmly to create an even layer. Place the pan in the freezer while you prepare the filling.

Step 2: Prepare the Filling

1. Blend the cashews: Drain and rinse the soaked cashews. Add them to a high-speed blender.
2. Add remaining ingredients: Into the blender, add coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of sea salt.
3. Blend until smooth: Blend on high speed until the mixture is completely smooth and creamy. This may take a few minutes, so be patient and scrape down the sides as needed.
4. Pour onto crust: Remove the crust from the freezer and pour the cheesecake filling over it. Smooth the top with a spatula.

Step 3: Chill and Set

1. Freeze: Place the cheesecake in the freezer for at least 4 hours, or until completely firm.
2. Thaw before serving: Before serving, remove the cheesecake from the freezer and let it thaw for about 10-15 minutes.