Cashew Lemon Cheesecake

I made this raw "cheesecake" for my daughter, Arielle's birthday.
It is soooo good!
It is from the I AM GRATEFUL recipe book (recipes from Cafe Gratitude in San Francisco):

FOR THE CRUST
2 cups almonds
1/2 teaspoon vanilla
1/8 teaspoon salt
a heaping 1/4 cup chopped dates

FOR THE FILLING
3 cups soaked cashews ( 8 hours)
1 1/2 cups almond milk
1 cup lemon juice
3/4 cup agave nectar
1 teaspoon vanilla
2 pinches salt
3 tablespoons lecithin
1/4 cup raw coconut butter

TO MAKE THE CRUST: In the bowl of a food processor fitted with the "S" blade (I use my Blendtec blender), process almonds, vanilla, and salt until finely crumbled. Continue processing while adding small amounts of the dates until crust sticks together. Press crust onto bottom of greased (with raw coconut butter) 9 1/2 inch springform pan.

TO MAKE THE FILLING: Blend all ingredients except lecithin and coconut butter until smooth. Add lecithin and coconut butter, and blend until well incorporated. Pour into the springform pan with prepared crust and set in fridge/freezer (about an hour) until firm. (I refrigerate overnight, and actually like it better on second or third day).