For the crust

1. Preheat the oven to 350°F. Lightly grease an 8-inch springform pan with coconut oil and place on a baking sheet.
2. In a food processor or high-powered blender, combine the pecans, almond flour, coconut sugar, cinnamon, and sea salt. Pulse slightly to break up the pecans. Stream in the melted coconut oil and then pulse again until the mixture is well moistened and sticks together when pressed between your fingertips. Scrape down the sides of the container or use the tamper as necessary.
3. Press the crust evenly along the bottom and up the sides of the prepared pan. Bake for 15 minutes or until firm to the touch. Let cool while you make the filling.

For the cheesecake filling

1. Reduce the oven temperature to 325°F.
2. In a high-powered blender or a food processor (I use my Vitamix), blend the soaked cashews, coconut yogurt, pumpkin, maple syrup, arrowroot starch, pumpkin pie spice, vanilla extract, sea salt, and vanilla bean powder. Scrape down the sides of the container or use the tamper as necessary to get a super smooth consistency. It will take about 3 to 5 minutes of blending to get it super smooth and creamy.
3. Pour the filling into the cooled crust and tap the pan hard on the counter a few times to release any air bubbles.
4. Bake for 45 to 60 minutes, or until mostly set. The cheesecake should jiggle slightly in the center when it’s ready, but not be too wet and jiggly. Try not to disturb the cheesecake for the first 45 minutes.
5. When the cheesecake is just shy of set, turn off the oven, leaving the cheesecake inside. Leave the oven door open a few inches and let the cheesecake cool inside of the slightly ajar oven. Remove from the oven after about an hour.
6. Chill in the refrigerator for at least an hour to chill all the way through.
7. Store the cheesecake tightly wrapped in the refrigerator for up to 1 week.