Before beginning, make sure you have soaked the cashews 8 hours in cool water or 3-4 hours in warm water. This will ensure a creamy cheesecake.
Preheat the oven to 325°. In a small bowl, combine almond flour, coconut sugar, salt, and coconut oil. Mix well until mixture holds together when squeezed. Press into the bottom of a 7-inch springform pan. Bake for 10 minutes.
While the crust is baking, make the filling. Drain the cashews and place them in the blender. Add the maple syrup, coconut oil, salt, orange zest and juice, and lemon juice. Blend until completely smooth, stopping and scrapping down the sides as necessary. The timing of this will be different depending on what blender you are using, but it took me 1-2 minutes.
Let crust cool 5-10 minutes after coming out of the oven. Then pour orange cheesecake mixture into the pan and spread it out evenly. Place in the fridge 6-8 hours before serving.
Store covered in the fridge up to 10 days.
*Refined coconut oil will also work if you don't have butter flavored coconut oil