Blueberry Cashew "cheesecake"

"Berrylicious vibes (recipe below) another recipe that is versatile and pretty much take the base of this recipe and make what ever flavors you want. My most current cake recipe is slightly different than this, but once you make this you'll be able to learn for your self what kind of consistency you like best. Anyway, enjoy this lovely Sunday I'm off to go grocery shopping since I have nothing in the fridge and finishing up my homework. Stay well xoxo . . "Cheesecake" filling (cut the recipe in half for a smaller portion) 3 ½ cups of soaked raw cashews 3 cups of dark cherries (not frozen) 3 tbsp of lemon juice 2 tbsp of cinnamon 4-5 tbsp of maple syrup (not cold) 1/4 of a cup of coconut water (not cold) 1/3 of a cup of melted coconut oil . . Crust (Double the recipe for a thicker crust.) 1 cup of activated almonds 1 cup of raw oats 1 cup of dried Black Mission Figs 2 tbsp of cinnamon 1 tsp of lemon zest 2-3 tbsp of maple syrup . Topped with blueberries and some cherries . . Directions 1) Soak cashews for 24-32 hours, drain them and set aside. 2) Take your crust ingredients and process them with a high-speed blender or a food processor till desired texture. (want a thicker crust? just double the recipe) 3) Take your cheesecake filling ingredients (except 1 cup of cherries, so only use 2 cups for the filling) then blend them with a high-speed blender until smooth. 4) Layer crust into a springform pan, (I used 9 inches pan). 5) Into a bowl mix the last 1-cup of cherries with the cheesecake filling and mix. 6) Then pour your filling into the springform pan. Top it of with any kind of berries you want. 7) Freeze for 6 hours. Before cutting the cake let it sit out for 15 minutes or so and it’s ready to eat. Enjoy."