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Prepare the Crust:
1. In a food processor, blend the pistachios, dates, and salt until they form a sticky dough.
2. Press the mixture evenly into the bottom of an 8-inch springform pan lined with parchment paper. Place in the freezer while you prepare the filling.
Make the Fig Compote:
1. In a small saucepan, combine the dried figs, water, and lemon juice. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the figs are soft and the mixture has thickened.
2. Remove from heat and let it cool slightly. Transfer to a blender or food processor and blend until smooth. Set aside to cool completely.
Prepare the Cheesecake Filling:
1. In a high-speed blender, combine the soaked cashews, coconut cream, melted coconut oil, maple syrup, lemon juice, vanilla extract, and salt.
2. Blend on high until smooth and creamy, scraping down the sides as needed to ensure everything is well combined.
Assemble the Cheesecake:
1. Pour half of the cheesecake filling over the prepared crust in the springform pan.
2. Spoon half of the fig compote over the filling, swirling gently with a knife to create a marbled effect.
3. Repeat with the remaining cheesecake filling and fig compote.
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