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 almonds, 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 half of the mixture into the pan, on top of the crust. That should be about 1 cup of the mixture. Leave the rest in the blender. Place the plain layer in the fridge for an hour. Add the cherries to the remaining mixture and blend until smooth. Pour over chilled plain layer and place back in the fridge.
Make the topping. Add the cherries to a small sauce pan and add in the maple syrup and salt. Cook on medium heat for 3 minutes. Mix the arrowroot powder and water together to form a slurry and add into the cherries. Stir until thickened, about 2 minutes. Pour into a bowl to cool. Once cool, top cheesecake with mixture.
This cheesecake can be kept in the fridge or freezer. It has the best texture in the freezer, but either will work.