Preheat oven to 170°C (340°F). Line a 9-inch springform pan with parchment paper.
Mix crushed biscuits, coconut oil, and maple syrup in a bowl until crumbly and combined.
Press the crust mixture into the base of the pan evenly and bake for 8 minutes.
Meanwhile, blend soaked cashews, coconut cream, vegan cream cheese, maple syrup, lemon juice, vanilla, cornstarch, and salt until silky smooth.
Pour the filling over the baked crust and smooth the top like the perfectionist you are.
Place the pan in a baking tray filled with 1 inch of hot water (to prevent cracks).
Bake for 45–50 minutes, or until the edges are slightly golden and the center jiggles gently.
Turn off the oven and let it cool with the door ajar for 1 hour.
Chill in the fridge for at least 4 hours (overnight for best results).
Top with berries or compote, slice dramatically, and serve cold.
