Place all crust ingredients into blender.

For Blendtec: Pulse for 60 seconds.

For Vitamix or any variable speed power blender: Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #10; then to HIGH. Run for 1 min using tamper or until smooth.

Place the crust mixture in a springform pan, then press down and smooth it out so that the surface is even all around the pan. Put in the freezer to harden for 2 to 3 hours.

When the crust is hard, make the filling:

Add the soaked cashews to blender.

For Blendtec: Press SMOOTHIE button or Medium speed for 40 seconds.

For Vitamix/variable speed blender: Select VARIABLE speed #1. Turn on machine and quickly increase speed to #10/HIGH. Run for 30 seconds using tamper or until smooth.

Add the rest of the filling ingredients to the blender and blend on Medium-High until smooth it should resemble a thin nut butter.

Pour the filling onto the hardened crust and smooth out the top. Place in the freezer and let settle and firm up for another 2 hours.

When filling has firmed up, make the topping:

In a small saucepan over medium heat, combine 2 cups of blueberries and the maple syrup and cook for 15 minutes, or until most of the blueberries have burst. Reduce the heat to low and simmer until the mixture has thickened, about 5 minutes.

To serve, pour the warm blueberry topping on the top of the cheesecake and garnish individual slices with fresh blueberries. Serve immediately. Store leftovers in an airtight container in the freezer for up to 2 weeks.