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Preheat oven to 325 F and Line an 8x4 pan with parchment paper. Combine all of the crust ingredients and press into the prepared pan. Bake for 8-10 minutes, or until lightly golden. Set aside to cool.
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Puree the cashews in a food processor until broken down, then add the remaining filling ingredients and blend until smooth and creamy.
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Once the crust is cooled, pour the filling in and smooth the top with a spatula.
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Place the cheesecake in the freezer and let it firm for 3-4 hours, or overnight.
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Before serving, let the cheesecake thaw for 10 minutes, then top with cherries and slice. Enjoy!