Soak the cashew in the water for 6 hours, or overnight. Drain and rinse.
Coat a 7-inch springform pan with cooking spray.
In a food processor, add crust ingredients and process until it resembles fine crumbs. Press into the bottom of the pan. Place in freezer as you make the filling.
Place the soaked cashews and remaining filling ingredients into the food processor and process until completely smooth (about 5 minutes). Pour over the crust. Sprinkle the top with a little extra sea salt, if desired.
You can make a fun trim around the top using crushed peanuts, if desired.
Place in fridge for 6-8 hours, or until firm, or place in a freezer for 2 hours and then a fridge for 2 hours.
Cut into 8 slices, and serve.
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