The night before, soak cashews in water and place the can of coconut milk upside down in the refrigerator.
The next day, start by making the crust. Place almonds or walnuts in a food processor and blend until the consistency of coarse sand. Add dates and cinnamon and process again, slowly incorporating the melted coconut oil until a stick dough is formed.
Using your hands, press the dough into the bottom of the cake pan until even. Place in the fridge until ready to use.
Make the cheesecake filling. Heat cherries in a medium saucepan over medium heat until thawed.
Open the can of coconut milk, and scrape out 1/2 cup of the coconut cream at the top. Measure 1 cup of the remaining liquid.
To a high-speed blender, add coconut milk/water, soaked cashews, coconut cream, one cup of the cherries (reserving 1/2 cup), maple syrup, lemon juice, and vanilla extract. Blend until creamy, using the tamper as you need to until smooth.
Add the remaining 1/2 cup of cherries to the blender, but don't blend! Use a spatula or wooden spoon to combine. Pour filling mixture into the cake pan with the crust. Place back into the refrigerator for at least 12 hours or into the freezer for 4 to 6 hours to set.
Once ready to serve, allow the cheesecake to sit out at room temperature for 20 minutes.