Day before you make the cheese cake: soak the cashews in water. Put the can of coconut milk in the refrigerator, top side down.
To make the curst, add all ingredients to a food processor. Wiz on high for a minute until the cookies have the texture of sand. Press the cookies into a spring loaded pan (or deep pie pan).
Preheat oven to 350
Drain the cashews and add to the food processor. Add the remaining ingredients and wiz on high until well incorporated and the cashews have broken down. If you want your pie a bit tarter, add more lemon.
Pour the mixture into the pie pan. Bake for 50 minutes. Allow the pie to sit in the refrigerator for 4-5 hours before serving.
Coconut Cream: this will only work if the cream is ice cold. Allow it to sit in the refrigerator for a minimum of 24 hours. Slowly turn the can over and cut off the top. Gently drain the water that has seperated from the coconut fat/cream. Add the cream to a cold metal mixing bowl. Use a hand mixer or blender on high for a few minutes to whip the cream. Add the remaining ingredients to continue to whip.