Begin by placing the raw cashews in a mixing bowl and covering them with boiling water. Allow them to soak for 1 hour without a lid, then drain them well.

While the cashews are soaking, preheat your oven to 350°F (176°C) and line a standard loaf pan or an 8x8 inch baking dish with parchment paper. Set it aside.

In a high-speed blender, combine the oats, raw almonds, sea salt, and coconut sugar. Blend on high until you achieve a fine meal.

Remove the lid and add the melted coconut oil, starting with 4 tablespoons. Blend on low until a loose dough forms, scraping down the sides as necessary. The mixture should hold together when squeezed between your fingers. If it feels too dry, add a little more melted coconut oil.

Transfer the mixture to the prepared loaf pan and spread it evenly. Place another piece of parchment paper on top and press down firmly with a flat object, like a drinking glass, to pack it well. Ensure the mixture comes up the sides slightly to avoid a thick bottom crust.

Bake the crust for about 20 minutes, or until the edges are golden brown and the surface shows some browning. Remove it from the oven and let it cool slightly, then reduce the oven temperature to 325°F (162°C).

Clean the high-speed blender. Once the cashews are soaked and drained, add them to the blender along with the coconut cream, vegan cream cheese, arrowroot starch, vanilla extract, maple syrup, melted coconut oil, lemon zest, and lemon juice. Blend on high until the mixture is very creamy and smooth, scraping down the sides as needed.

Taste the filling and adjust the flavors if necessary, adding more lemon juice for acidity, lemon zest for tartness, or maple syrup for sweetness.

Pour the filling over the pre-baked crust and spread it into an even layer. Tap the pan on the counter to release any air bubbles.

Bake for 50 minutes to 1 hour, until the edges look slightly dry and the center is just a bit jiggly but not liquid. When shaken, the center should have some give but not appear completely liquid.

Allow the cheesecake to rest at room temperature for 10 minutes, then transfer it to the refrigerator to cool completely, uncovered. Once cooled, cover it to prevent condensation and refrigerate for a total of 5-6 hours, preferably overnight.

To serve, lift the cheesecake out of the pan using the parchment paper and cut it into bars or triangles. Enjoy it plain or with coconut whipped cream and fresh berries. Store any leftovers in the refrigerator, covered, for up to 3-4 days, though it's best enjoyed within the first 2 days.