Add nuts to a food processor and blend until no lumps remain. Remove dates from water. One at at time add to the food processor and pulse until the mixture starts to stick. If it's too dry, add a tsp of the date water while processing. Optional: add a pinch of salt to taste.

layer a springform pan with parchment (this makes removing the cheesecake easier but not necessary).

Add the crust and press with fingers. Pack it down using the back of a spoon. Place in the freezer to firm up.

Add all the filling ingredients to a high speed blender and mix until velvety smooth. You may need to use the plunger and if you are not using a vitamix, you may need to add a touch more coconut milk or coconut nectar as the liquid will help it to blend better. Taste, and adjust as necessary.

Pour the filling directly on top of the crust, tap a few times to remove any air bubbles, then cover and freeze until hard ~ 4-6 hours.

Once set, remove from the spring form pan and peel back the parchment paper. Delicious frozen, or wait ~ 1 hour before serving to soften if you want a true cheesecake texture.