• Soak the cashews in water for at least 6 hours before starting the recipe, or use my quick soaking method: microwave the cashews in lots of water for 1 to 2 minutes, then let them soak in hot water for about 30 minutes. The longer you let them soak, the creamier the filling will be. You can read more about how to soak cashews here.

Bake the Crust

• Preheat the oven to 175°C (350°F). In a large bowl, stir together graham cracker crumbs, finely chopped pecans, sugar and melted coconut oil. Press into the bottom of a 9-inch spring-form pan.
• Bake in the preheated oven for 5 minutes. Be sure to check it regularly, since it can over-bake very quickly.

Prepare the Filling

• To make the cheesecake, add drained cashews, yogurt, agave syrup, coconut oil and vanilla extract in a food processor or high-speed blender, and blend well, until no lumps remain.
• Pour the mixture into the pre-baked crust.

Make the Topping

• To make the topping, peel, core and thinly slice apples. In a small bowl, stir together sugar, cinnamon and chopped pecans.
• Toss the cinnamon mixture with the apples and make sure to coat them evenly.

Assemble the Cheesecake

• Spread the apple slices over the cheesecake mixture. Sprinkle with any chopped pecans that may have remained in the bowl (that didn't stick to the apples).
• Bake in the preheated oven for 45 to 50 minutes. Loosen the cake from the rim with a knife. Let it cool, then remove the rim.
• Let it cool completely, then serve with a drizzle of maple syrup or a scoop of vanilla ice cream.