*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 oven to 325°
In a small bowl, combine almond flour, coconut sugar, cinnamon, salt, and coconut oil (or ghee). Mix well until mixture holds together when squeezed. Press into the bottom of a 7-inch springform pan. Bake for 7-8 minutes.
While the crust is baking, make the filling. Drain the cashews and place them in the blender. Add the maple syrup, pumpkin, coconut oil, salt, pumpkin pie spice, and vinegar. 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 pumpkin 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 a week.