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, cinnamon 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, cinnamon 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 cheesecake mixture into the pan and spread it out evenly. Place in the fridge 1-2 hours before topping with the caramel.
Make the caramel apple topping. In a medium bowl, combine the nut butter, maple syrup, coconut oil, salt, vanilla and cinnamon. Stir until smooth and creamy. Cook the apple in coconut oil over medium heat for 5 minutes, until softened. Add to the caramel mixture. Stir and pour over the chilled cheesecake layer. Place back in fridge for at least 4 hours to set.
Store covered in the fridge up to 10 days.