Line an 8” square pan with parchment paper for easy removal, and grease well with coconut oil. Set aside. Prepare cranberry sauce (directions below) and set aside to cool, if not already prepared.
Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Dollop about ⅓ cup of cranberry sauce around the top of the cheesecake and use a sharp knife to swirl it in. Tap hard against the counter once more to settle everything.
Add cranberries to a medium saucepan. Add maple syrup, orange juice, orange zest, and spices to the pan and cook over low heat, stirring occasionally until the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst and cook down, about 10 more minutes. For a very smooth sauce, use an immersion blender to smooth it out. Transfer to a bowl to and let cool.
You can also cover the cashews in very hot/boiling water and let them sit for about an hour if you want to speed up the process - it won't be quite as creamy, but it will do the trick!