Mmmm...Mmmm....good. A delicious dairy free version of this delicous favorite.
In a food processor, process all crust ingredients until crumbly and somewhat moist.
Experiment with the proportions, but it should be moist enough that it can bepacked together.
Press into a tart pan with removable bottom, or a 9″ springform pan.
Put the pan in the freezer while you prepare the filling.
Drain cashews and place in blender.
Add agave nectar, lemon juice, lemon zest, coconut cream, vanilla and almond extracts, salt and coconut oil and blend, scraping down the sides as needed with a spatula, adding water 1 tablespoon at a time, until a thick, smooth, creamy consistency results.
Put it in the freezer to set for about an hour.
In a saucepan heat up the raspberries, agave nectar (or other sweetener), lemon or lime zest on medium heat.
Add in the arrowroot mixture for thickening, and bring to a light boil.
Remove from heat and allow to cool slightly before pouring the topping onto your frozen cheesecake.
Cut the cake into slices while frozen.