For the crust, place everything in a food processor and pulse to combine. “Dough” should stick together when you pinch with your fingers.

Transfer to the bottom of springform. Working from the centre out, press into the pan. I worked the crust halfway up the spring-form pan. Make sure you press hard so that once cut, it will stay together.

Place in the freezer to set.

For the filling, rinse the soaked cashews. Place all filling ingredients except melted coconut oil in a high speed blender. Blend until smooth.

Once smooth, add in melted coconut oil and blend again.

Pour filling into the prepared crust. I tapped the cake on the counter a few times to release any air bubbles. Try to make sure the filling is smooth and even before placing it in the freezer to set. I let mine set for 4 hours until fully frozen.

Once you are ready to dress, remove from the freezer and place in the fridge for up to 30 minutes. This will soften but not totally de-thaw.

Remove from fridge and prepare to gently remove springform away from the cheesecake. Have an off-set spatula on the ready to smooth out any rough edges.

Once the cheesecake is out and smooth you are good to dress it up any way you desire. I grated more lime on top, placed fresh lime wedges and played with flowers but the choices are all yours