Preheat oven to 350 degrees.

Line a 9-inch round or square cake pan with parchment paper and set aside.

Add oats, almonds, cookie crumbs, salt, and brown sugar to a food processor and mix on high until a fine meal is achieved.

Remove lid and add melted coconut oil, starting with 4 tbsp and adding more if it’s too dry.

Pulse/mix on low until a loose dough is formed. It may be a little crumbly – that’s ok.

Transfer mixture to the pan and spread evenly to distribute. Press the crust down on the bottom and along the sides firmly until it’s evenly distributed and well packed.

Bake for 15 minutes, or until the edges are golden brown and there is some browning on the surface. Remove from oven and allow to cool while you make the filling.

Drain the cashews.

Add all of the cheesecake ingredients into a blender and blend on high speed until smooth. This may require a few rounds. Note: start with the lower amount of maple syrup and add more until you achieve your desired sweetness.

Once the filling is completely smooth, pour it evenly over the crust. You may not use all of the filling. Smooth down the top so it is flat.

Place the cheesecake in the freezer for one hour, and then transfer to the fridge for another hour until firm. Slice and serve!