While you start on the crust, soak the cashews in warm water for two hours. Drain and rinse before use.
For the crust:
While the cashews are soaking, add all of the ingredients of the crust mixture to a food processor and blend until a grainy crust texture. It should be slightly sticky. Add to a loaf pan lined with parchment paper and press evenly. Wetting your hands with a little bit of water helps this process. Refrigerate until the cashews are ready.
When the cashews are done (soaked, drained and rinsed), add all of the pie filling ingredients into a high powered blender. (I use Vitamix) and blend until smooth. This is where you can start with a little less of the coconut milk and cream and add more if necessary.
Pour the mixture on the refrigerated crust and then pop in the freezer until hard. I like to freeze them because it makes it easier to cut.
You can enjoy as a frozen treat with your hands or let it thaw and put some whipped coconut cream on top and enjoy with a fork as a pie/cheesecake. I personally love both ways!