Preparation: Soak the cashews in water for 4 hours, rinse and drain. Or quick-soak in boiling water for 1 hour.Line the bottom and sides of a 7.5 or 8" cake tin (with a removable base) with some parchment paper.
Prepare the crust: Add the cookies, coffee, and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers.
Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling.
Make the filling: Add all of the filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place back in the fridge to set for a minimum of 5 hours (or overnight if preferred).
Serving: Once set, carefully remove the cheesecake from the cake tin by lifting the bottom of the pan. Top with vegan whipped cream, crushed cookies, and caramel sauce just before serving. Use a hot wet sharp knife to slice the cheesecake into portions.
Storage: Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days. You can also freeze it in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual portions so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving.
Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain. Or quick-soak in boiling water for 1 hour.
I recommend using canned pumpkin as homemade tends to be a little watery. If using homemade, I recommend draining and blotting it with some kitchen paper first. Butternut squash puree is also a great option.