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Clamp a piece of parchment paper into the bottom of a 9-inch springform pan.
Mix crumbs, sugar, and melted butter. Press firmly into the bottom only of the pan.
To prevent the coconut oil from seizing, your tofu must be room temp. Either set out on the counter or put your unopened tofu packages in warm tap water for 10 mins before opening.
Toss the warmed tofu, cashew butter, sugar, apple cider vinegar, vanilla, and salt into a blender, or blend until silky with an immersion blender. With the blender running on low, slowly stream in the melted coconut oil to emulsify.
Pour over your crust. Bake at 350°F for 30–35 minutes. The edges will be set, but the center will still have custard-like jiggle.
Let it cool to room temp on the counter, then chill in the fridge uncovered for at least 6 hours.
Make the compote: In a small saucepan over medium heat, combine the frozen cherries, sugar, and lemon juice. Simmer for 6–8 minutes as the cherries break down and release their juices. Stir in the cornstarch slurry and vanilla, and simmer for another 1–2 minutes until glossy and thickened. Remove from heat, and let cool completely before spooning over chilled cheesecake.