In a bowl, cover cashews with 3-4 cups of water and let soak for 8 hours (or overnight).

Drain cashews and add them to a food processor along with the vanilla, almond butter, honey, lemon juice, coconut oil and tablespoon of water. Process for 6-8 minutes, scraping down the sides to fully incorporate all ingredients. Combine until completely smooth texture. Taste the mixture at this time and add more lemon juice and salt if desired. Remember, the crust and chocolate sauce will be adding flavor too.

Make the Nutter Butter crust by first crushing the Nutter Butters in a bag. Add the crushed cookies and melted butter into a bowl and combine. Reserve about 2 tablespoons of the mixture for the top of the cheesecake. Pour the rest of the mixture into a pie plate and use the bottom of a glass to pat down the crust. Use your fingers to form the crust along the edges. It doesn't have to go all the way up the pie plate. For a more healthy crust, combine 1/2 cup pitted dates, 1/2 cup almonds, a pinch of salt, 1/4 teaspoon of vanilla and 1 tablespoon of water if needed.

Pour the cashew cheese mixture into the crust and smooth it out. Drizzle the top with your favorite chocolate sauce. Add the Nutter Butter crumbles to the top. Cover with foil and put in the freezer for about 2 hours to chill.

When ready to serve, simply remove from freezer for 10-15 minutes. Cut with a sharp knife and serve cold. Enjoy!

The cheesecake lasts up to 2 weeks in the freezer covered with foil.