Place the raw cashews in a bowl and cover them with a couple inches of water. Allow them to soak overnight (at least 8 hours). Drain and rinse.
Prepare the Crust:
Add the ingredients for the crust to a food processor (or blender) and process until a thick, sticky dough forms. You may need to stop the food processor a couple of times and scrape the sides with a rubber spatula.
Transfer the crust mixture to a 10-inch springform pan and press it into the bottom, forming an even layer. Refrigerate the crust while you're preparing the filling.
Prepare the "Cheesecake" filling:
Add all of the ingredients for the filling to a high-powered blender and blend until completely smooth. This will require several rounds of blending. If the mixture is too thick, add water a couple of tablespoons at a time and continue blending until smooth.
Prepare the "Cheesecake":
Pour the "cheesecake" filling into the springform pan and smooth evenly over the crust. Freeze for 1 hour, then place in the refrigerator and refrigerate until completely firm, about another hour.
Remove the outside mold from the springform pan and cut slices. Serve with fresh fruit and a drizzle of agave or maple syrup (or honey if not vegan)
*I like using 1/3 cup pure maple syrup and 1/3 cup honey (note that this version is not vegan). You may also use agave nectar.