Combine the crust ingredients in the food processor for about 5 minutes, until it's slightly sticky and crumbly.
Press the crust into the bottom of a springform pan, and set in the freezer to chill while you make the filling.
To make the filling, put the cashews, dates, spices, molasses, and water in the food processor and mix until totally smooth and creamy. It should take about 5-10 minutes, and you may need to stop and scrape down the sides halfway through to make sure everything is incorporated.
Pour the filling on top of the crust and put it back in the freezer to set overnight so that the slices are easier to cut when serving.
Before serving, set the cheesecake out at room temperature for about 15 minutes so it can soften up a bit. The crust is delicate and may crumble a bit, so just be careful when cutting. The first slice is always the most difficult, so if that one's a bit messy the rest will be easier.
Store leftovers in the fridge or freezer.
