Line your springform pan with parchment paper to make removal easier, then combine graham cracker crumbs with melted coconut oil in a bowl. Mix until the crumbs are evenly coated and sticky.
Press the crumb mixture firmly into the bottom of the prepared pan, creating an even crust. Chill in the freezer for about 10 minutes to set.
While the crust chills, drain the soaked cashews and add them to a high-speed blender along with coconut milk, maple syrup, lemon juice, vanilla extract, and a pinch of salt.
Blend everything on high for 2-3 minutes, stopping to scrape down sides as needed, until the mixture turns silky, smooth, and creamy, with no graininess.
Pour the creamy filling over the chilled crust, smoothing the top with a spatula for a flat, even surface.
Cover the cheesecake loosely with plastic wrap and freeze for at least 4 hours, or overnight, until firm and set.
Once frozen, remove the cheesecake from the freezer and let it sit at room temperature for about 10 minutes to soften slightly for easier slicing.
Run a warm knife around the edge of the springform pan to loosen, then carefully remove the sides. Slice and garnish with fresh berries or a drizzle of vegan chocolate if desired, and enjoy!
