Prepare your crust of choice into an 8-inch springform pan. Refrigerate until ready to use.
In a small saucepan, combine your coconut milk with sugar and heat until the sugar has dissolved. Remove and set aside to cool slightly.
In a high-speed blender or food processor, add your soaked cashews, coconut oil, cooled milk/sugar mixture, and vanilla extract, until smooth. Add your cream cheese and blend until combined.
Pour the mixture over the crust and freeze for at least 3 hours, or overnight. Once the cheesecake has set, cover with the caramel sauce and chopped pecans.
* See the body of the post for an easy vegan cheesecake crust option. ** White sugar, or sugar free substitutes can be used.*** Soak the cashews in boiling for 30 minutes, or in warm water for 3 hours.TO STORE: Pecan cheesecake should be stored in the refrigerator, covered. The cheesecake will keep well for up to 2 weeks. Be sure to let it sit at room temperature for 30 minutes, prior, so the caramel to soften. TO FREEZE: Place slices of the cheesecake in a sealable container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator.