1. Begin by soaking the cashews for at least three hours
(overnight is best).
2. Next, make the crust by combining all ingredients in a
food processor, and processing until there are no clumps
of almonds or dates and the ingredients begin to stick
together. Press the crust into a springform pan and place
in the fridge to chill. I recommend saving about ⅓-½ cups
worth to make the gingerbread pieces for the top.
3. Make the gingerbread filling by combining all ingredients
together in a high-speed blender and blending until silky
4. Pour the mixture into the cheesecake pan and place in
the fridge to chill and solidify for 4 hours. Once the mixture
is solid, assemble the pecans and cut out gingerbread men
on top. Serve immediately and store in the fridge.