In a mixing bowl, combine almond flour, melted coconut oil, and maple syrup. Mix until crumbly.

Press the mixture into the bottom of a springform pan to form the crust.

In a blender, combine soaked cashews, lemon juice, coconut cream, maple syrup, and vanilla extract. Blend until smooth.

Pour the filling over the crust in the springform pan.

Refrigerate the cheesecake for at least 4 hours or until set.