To make the crust, line an 8” or 9” square pan with parchment paper. Set aside.
In a high-powered food processor or blender, blend the pecans, pitted dates and salt until it comes together into a sort of sticky dough and starts to pull away from the edges, about 1-2 minutes. If it's not coming together add one tablespoon of water.
Press the dough evenly into the bottom of the prepared pan, spreading evenly to the edges. Set aside.
To make the cheesecake, in a high-powered blender, combine all of the ingredients and blend for at least 2 full minutes, or until the mixture is smooth and creamy and no visible cashew pieces are left.
Pour the cheesecake filling into the pan over the prepared crust. Smooth out the top to the edges of the pan and tap the pan against the counter a couple times to release any air bubbles.
Place in the freezer to set for at least 2.5 hours or until completely firm. Cut and serve frozen. Store in the freezer for up to 3 weeks.