Instructions

1. Spray an 8 inch round springform pan with non-stick spray. Set aside.
2. Add cashews to a small bowl. Fill bowl with hot or boiling water (just enough to cover the cashews). Cover and let the cashews soak for at least 30 minutes.
3. Add the nuts, pitted dates, cinnamon and salt to a food processor and process until it starts to form into a sticky dough. It will start off crumbly, keep going until it starts to clump together in sticky clumps. Transfer to the springform pan and smooth it down into a pie crust. Use the back of a spoon to press it down into a neat flat layer. Place into the freezer to set.
4. After 30 minutes, drain the water from the cashews. Add cashews, 3/4 cup of water (new or what you used to soften cashews), maple syrup, coconut oil, lemon juice, vanilla and salt to a high-power blender or food processor. I use a Ninja. Mix until the consistency is a smooth batter. You may need to do this in 2 batches. Taste and add salt if necessary.
5. Pour this over the crust and smooth down with the back of a spoon. Return to the freezer to set completely – about 2-4 hours.
6. Once the filling has hardened, make the ganache by placing the chocolate chips in a bowl. Bring the coconut milk to a simmer on the stove (or you can  microwave it until warm), then pour milk over chocolate chips.
7. Wait about a minute and then stir until the consistency is smooth. Pour over the cheesecake (still in springform pan) and place it in the fridge to set. If you are eating this soon after making it, and the cheesecake is still frozen, you may need to let it thaw on the counter for 15-30 minutes.
8. Serve once the ganache has set (only takes minutes) and store the cheesecake in the fridge.