1/2cupcoconut oil(melted to oil consistency by sitting jar in a warm bath)
2.5 cups of raw, unsalted cashews and soak in water overnight (this will soften them and ensure they blend smoothly). Don't skip this step.
Use a 6-inch spring form pan, so that cake would look taller. You can certainly adjust your proportions if you use an 8-inch or larger.
Shove all your crust ingredients in a blender and pulse until they hit breadcrumb consistency. You want to be able to press this between your fingers and have it keep its shape.
Then, press to the bottom of your pan, keeping it just on the bottom, not going up the sides.
Shove all in a blender. This may take a little time. You need to blend, re-blend, stir, re-blend, repeat. This filling needs to be super creamy and not chunky at all to feel like cheesecake. Take your time with this step, the results are worth it.
Spoon the entire filling amount into the spring form.