The night before or early the day of, soak the cashews. Place them in a bowl and cover them with filtered water. If in a hurry you can soak them in hot water for 1 hour, changing the water half way through to keep warm.
Grease a 7-inch springform pan with coconut oil and set aside.
In a high powered blender or food processor, make the crust. Add the nuts, dates, and salt to the processor and blend until fully combined. This may take 1-2 minutes. It should hold together like a cookie dough ball. Add the water if needed and press into bottom of springform pan. Place it in the fridge while you make the cheesecake.
Drain and rinse the cashews. Place them in the food processor- no need to wash it from the crust unless it's very dirty. Add in the coconut oil, maple syrup, lemon juice and salt. Blend on high until completely smooth, stopping and scrapping down the sides as needed. This may take 5-7 minutes, depending on the blender or food processor you have. Pour over the crust and place in the fridge while you make the cinnamon swirl.
In a small bowl, combine the almond butter, maple syrup, vanilla and cinnamon. Stir well until combined. Dollop mixture on top of the cheesecake and swirl with a butter knife back and forth. Place in the fridge for at least 4 hours to set or store in the freezer for more of a firm texture.
Store covered in the fridge up to 2 weeks or the freezer up to 3 months.
You can use a food processor or high powdered blender for this. I find the crust is easiest to make in the food processor and the cheesecake comes out creamiest in the Vitamix. But you can just use one if you don't want the extra dishes.