Add the chocolate sandwich cookies to a food processor. Process until they form fine crumbs.

Transfer the crumbs to a bowl. Add the melted vegan butter and mix until evenly combined.

Press the mixture firmly into the bottom of an 8-inch springform pan. Create an even, thick layer.

Place the crust in the freezer for 20 minutes while you prepare the filling.

Add the cashews, macadamia nuts, dairy-free yogurt, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla, and salt to a high-speed blender.

Blend until completely smooth and creamy. Stop to scrape down the sides as needed. A high-speed blender like a Vitamix does not require soaking the nuts first.

Pour the filling over the prepared crust. Smooth the top with a spatula.

Cover and refrigerate overnight, or until completely firm.

Make the Caramel Pecan Topping

Add the coconut oil to a small saucepan over low heat. Once melted, stir in the coconut sugar and maple syrup.

Increase the heat to medium-high. Stir constantly as the mixture begins to bubble. Continue cooking for 2–3 minutes.

Add the dairy-free milk and stir until smooth and glossy. Remove from the heat.

Stir in the chopped pecans until they are evenly coated in caramel. Allow the topping to cool before adding it to the cheesecake.

Assemble and Serve

Once the cheesecake has set, spread the cooled caramel pecan topping evenly over the surface.

Return the cheesecake to the refrigerator for 30–45 minutes to allow the topping to firm.

Carefully release the springform pan. Slice and serve chilled!