Soak the cashews in lukewarm water overnight. For quick options, boil water and soak them in hot water for an hour or microwave with water for 5 minutes.

Line an 8x8 inch or 9x9 inch square pan with parchment paper with enough overhang to pull the bars out when they're done.

Add the pecans, dates, salt, and 1 Tablespoon of water to a high-speed blender or food processor. Pulse and blend until it comes together into a sort of sticky dough and starts to pull away from the edges, about 1-2 minutes. Add a splash of water as needed if it's not coming together. You may need to use the tamper or scrape the sides down to help it blend fully.

Press the crust into the bottom of the prepared pan, spreading evenly to the edges.

To make the cheesecake, combine all of the ingredients in a high-speed blender or food processor and blend for at least 2 full minutes, or until the mixture is smooth and creamy and no visible cashew pieces are left.

Pour the cheesecake filling on top of the prepared crust. Smooth out the top to the edges of the pan and tap the pan against the counter a couple of times to release any air bubbles.

Cover with foil or plastic wrap and place in the freezer to set for at least 2.5 hours or until completely firm. Cut and serve frozen. For best results, use a sharp chef's knife and run it under hot water before slicing. Wipe it clean and run it under water between each cut.

Serve with vegan whipped cream, vegan ice cream, chopped nuts, and/or caramel sauce. Cheesecake will stay fresh in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.