Preheat oven to 350° F. Place 2½ cups pecans, brown sugar, cinnamon, and salt in food processor and pulse until coarsely chopped.

Add butter and pulse until mixture is finely ground and resembles wet sand. Press the pecan mixture into a well-greased or parchment lined 8 X 8 pan. Bake 12-15 minutes until lightly colored and fragrant. Set aside until cool.

Place the drained and rinsed cashews, lemon juice, coconut oil, coconut milk, and maple syrup in a high powered blender and puree until creamy and smooth. This process may take up to 5 minutes, depending on the power of your blender. Pour cheesecake filling on top of crust.

Chop the remaining 1/2 cup pecans and sprinkle on the cheescake.

If using maple syrup topping, combine the maple syrup and almond butter in a small saucepan and cook over medium heat, stirring often until thick, about 2-3 minutes. Whisk in the vanilla extract and sea salt and let cool slightly. Drizzle over the cheesecake topping.

Place in the fridge/freezer for at least 4-6 hours until firm. These will set up better in the freezer, but will need to thaw at room temperature for 10 minutes until ready to cut.