Preheat the oven to 350°F (176°C).

Line a 7-inch springform pan with parchment paper. Lightly grease the sides with refined coconut oil or another neutral oil. If you are using a different sized springform pan, be sure to read the “how to convert cake pan volume” section above.

Make the Crust: To toast the hazelnuts, place them on a baking sheet in a single layer. Toast in the preheated oven for 10-12 minutes or until the skins are lightly blistered and browned. Wrap the warm hazelnuts in a clean, thin dish towel and cover for 1 minute to steam. Then rub the wrapped nuts vigorously to loosen the skins (not all of the skins will come off). Place the toasted hazelnuts in a food processor and pulse until they are finely chopped. Add the almond flour, sea salt and cocoa powder and blend until the mixture is mostly pulverized. With the motor running, pour in the maple syrup and melted coconut oil, scraping down the sides with a rubber spatula as needed. Once you have a slightly sticky texture that you can press together, press it evenly and firmly along the bottom of the prepared pan.

Bake the crust in the preheated oven for 15 minutes in order to firm it up. Set aside.

While the crust is baking, prepare the filling. Wipe out the food processor bowl and add the soaked cashews and solid coconut cream. Blend until the mixture resembles ricotta cheese. Add the remaining Cheesecake Filling ingredients and blend until smooth and creamy, scraping down the sides as needed. It will take a few minutes for the cashews to get fully pulverized. Pour the cheesecake filling over the baked crust.

Wrap the bottom of the springform pan in two layers of aluminum foil. Place the wrapped pan in a roasting pan or shallow baking pan large enough to hold the springform pan. Then pour hot water around the bottom of the pan, taking care to not get any water in the cheesecake batter. This is a water bath and it will prevent the cheesecake from cracking in the middle.

Bake the cheesecake in the water bath in the preheated oven for 50-55 minutes or until it looks a bit dry on the edges and jiggly but not wiggly in the middle. Turn off the oven and leave the cheesecake in the oven for 30-60 minutes or until it’s come down to room temperature. Allow to cool slightly and then refrigerate the cheesecake for at least 4 hours before serving. When ready to serve, top with the Cranberry-Raspberry Compote.

Prepare the Cranberry-Raspberry Compote (it can be prepared in advance and stored in the refrigerator). Place the raspberries, cranberries, sugar, and orange juice in a saucepan, and cook on medium-low heat for about 10-15 minutes, gently smashing down the berries as the mixture cooks. Allow the mixture to simmer for an additional 10 minutes until thick and jammy.