Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper, leaving some to hang over the edges of the pan to use as a handle.

Place the flax meal into a small bowl and add in the warm water. Whisk until combined and then place into the refrigerator to thicken up.

Drain the cashews and place them into a high-powered blender. Add all the remaining cheesecake ingredients and blend until smooth and creamy, stopping to scrape down the sides as necessary. Set aside.

In a large bowl, using an electric hand mixer, beat together the coconut oil and honey until smooth. Stir in the remaining ingredients and stir until combined. Your crust mixture will be a little bit runny.

Press evenly into the bottom of the prepared pan and bake JUST until the edges are golden brown, about 7-8 minutes.

When there is about 2 minutes of baking time for the crust left, stir the chilled flax mixture right into the blender, stirring to mix it really well with the cashew mixture. **

When the crust is done, it will have risen in a few spots. Use a small spoon to quickly press it back down firmly, making sure to not leave any cracks in the crust.

Immediately pour the cheesecake mixture over the crust and spread out evenly.

Bake until the cheesecake rises and the top feels completely set, about 45 minutes.

Let cool on the counter completely and then cover and refrigerate for at least 6 hours, up to overnight.

Slice and DEVOUR!