• Preheat your oven to 375°F (190°C) and set a springform pan on a parchment-lined baking sheet to catch any drips.

Prepare the Crust:

• Begin by adding the pecans to the bowl of a food processor. Pulse them until finely ground, but avoid turning them into a paste. Transfer the ground nuts to a mixing bowl. Wipe out the food processor bowl so it’s ready for the filling.
• Mix the sugar into the ground pecans, then drizzle in the coconut oil. Stir until the mixture becomes uniformly moist and holds together when pressed. Pour this nutty crumble into the prepared springform pan and press firmly into an even layer using the bottom of a measuring cup or glass.
• Bake for 8 to 9 minutes, or until the edges begin to take on a golden hue and the crust feels set. Set aside to cool completely at room temperature before adding the filling.

Prepare the Filling:

• Drain the soaked cashews thoroughly and transfer them to the food processor. Pulse until roughly chopped. Add in the sugar, honey, lemon zest, lemon juice, coconut milk, and vanilla extract. Blend until the mixture is ultra-smooth and creamy, with a thick and luscious consistency.
• Spoon the filling over the cooled crust. Use a spatula to smooth the surface evenly. Transfer the pan to the freezer to allow the filling to firm up while you prepare the topping.

Prepare the Topping:

• In a medium saucepan, combine the blueberries with the sugar, lemon zest, and lemon juice. Bring the mixture to a simmer over medium heat. Cook gently for 8 to 10 minutes, stirring occasionally, until the berries burst and become soft, releasing their juices.
• Carefully transfer the mixture to a blender or food processor and purée until smooth. Pour the blueberry topping over the cheesecake layer and spread it gently to create an even, glossy finish.
• Place the cheesecake back in the freezer for at least 45 minutes, allowing it to set fully. Once set, move the cheesecake to the refrigerator and keep chilled until serving time.
• To serve, carefully unmold the cheesecake from the springform pan and slice with a sharp knife. For cleaner cuts, rinse the knife with warm water between slices.