Update on 10/21/20: I made a few tweaks to this recipe a few days after posting it: I added 1/4 cup of water (or coconut milk), corrected the cinnamon from 1 tablespoon to 1 1/2 teaspoons, and corrected the vanilla from 1 tablespoon to 1 teaspoon.I made this less sweet on purpose but if you prefer things a bit more on the sweet side, add 1 tablespoon extra of maple syrup to the filling. Another great addition is whipped cream or whipped coconut cream (added to the end of this post).I used an 8-inch springform pan. If you don't have a springform pan, you can use an 8-inch cake pan.To make this egg free, replace the eggs with chia or flaxseed meal egg. I've also accidentally left the eggs out and it works, you just need to bake it another 10 minutes or so, cool and freeze.
Lightly grease the inside ring surface of an 8-inch springform pan with coconut oil and place parchment paper on the bottom.
Combine the crust ingredients in a food processor and pulse for several seconds until the dough forms. You can also do this by hand in a bowl.
Place the dough on the bottom of the springform pan and flatten it out with your hands.
Place the pan in the oven and bake for 8 minutes.
Place all the filling ingredients in a high speed blender and blend until it is creamy and smooth. If you don't have a blender you can use a food processor but you'll have to run it longer to get it smooth.
Let the baked crust cool and then pour the filling on top of the crust.
Bake the cheesecake for 35 minutes, or just until the top is moist but firm, and before the edges get too dark. I add a small baking pan with about an inch of water in the oven with the cheesecake to help prevent cracking on the top.
Cool to room temperature and place the cheesecake in the refrigerator or freezer for a few hours. Before you remove the ring of the pan, take a knife and run it around the outer edge of the cake to insure it doesn't stick to the sides.