Pre-heat oven to 350F.

Bring a pot of water to boil. Add the cashews and pistachios from the list of filling ingredients and boil for 15-20 minutes. This will make the end result creamier. 

Add all of the ingredients for the crust (except the melted butter) in to a food processor or blender. Pulse until fine and crumbly. Pour melted vegan butter in to the crust mixture and pulse a few more times. It should stick together when you pinch it between your fingers. 

Grease the bottom and sides of an 8in springform pan. Pour half the crust in the bottom and pat it down as tightly as you can. Then, pour the other half around the sides. Start pushing the crust mixture up the sides and pat firmly until most of the springform pan is covered in a thin crust. ¾ of the side of the pan should be covered. Set aside.

Add the soften boiled pistachios and cashews in to the clean blender along with all of the other filling ingredients. Blend until completely smooth.

Add the filling to the crust and smooth out the top with a spatula.

Bake for 60 minutes or until the edges are slightly browning and the cheesecake is firm but still has a slight jiggle. Will firm up the longer it sits. 

Let the baked cheesecake cool down completely.

Once cooled, place the cheesecake in to the fridge overnight along with the can of coconut milk (upside down).

The next day: chill the mixing bowl and the whisk attachment for at least 10 minutes. 

Open up the can right side up and scoop out only the creamy solid part of the coconut milk that has solidified on top of the can. Don't get any of the water. Add the coconut cream to the chilled mixing bowl and beat for about 30 seconds. Add the powdered sugar and beat for 1 more minute. 

Remove the springform pan from the cheesecake carefully. 

Add the coconut whip on top of the cheesecake and spread evenly. Sprinkle the pistachios around the edge of the cheesecake. Serve and enjoy!