This super simple and healthy vegan 'cheesecake' is so much healthier than the traditional version with zero taste compromise!
Pre-heat the oven to 325 F and grease the springform pan (spray or brush with oil).
In a medium mixing bowl combine all of the crust ingredients and mix until well combined. Transfer the mixture into a 7" springform pan and evenly pat down firmly with your fingers or a flat glass.
In a blender, combine all the cheesecake filling ingredients and blend on high until smooth, approximately 1 minute, scraping down the sides as needed. Pour into the springform pan over the crust.
Bake for approximately 60 minutes until it is golden in colour and the filling is set (doesn't jiggle when you shake it). Remove from the oven and set aside to cool to room temperature.
Meanwhile make the Cherry Rum Sauce
Once the cheesecake has cooled, top with cherry rum sauce and serve!
In a medium saucepan combine the cherries, sugar and 2 tablespoons of water. Cook over medium heat until the cherries soften and the sugar dissolves, approximately 10-15 minutes. Add the rum and stir.
In a cup, stir together the corn starch and water until the corn starch is dissolved and smooth. Slowly drizzle it into the cherries while stirring. Continue to cook on medium heat until the cherries thicken and look clear not cloudy, approximately 2 minutes. Set aside.
*soak cashews overnight in water or for 20 minutes in boiling water