Soak cashews in water for at least 4 hours or more.

Pour the coconut milk into a pot and bring to a boil then add cashews, sugar and salt and return to a simmer. Let simmer for 15 minutes,

Next, in a separate bowl, mix corn starch with water. Then whisk the corn starch mixture into the coconut and cashew mixture until it thickens slightly.

Turn off heat then add the lime juice and zest from 1 lime and vanilla. Allow to cool slightly before moving to blender.

Move to a blender and blend until smooth. In a cup or dish you want to use, Add crushed cookies (I used graham crackers) to the bottom.

Pour the blended mixture on top of the crushed graham crackers/cookies.

For the topping in a small bowl mix fresh blackberries, half a lime juice and zested, 2 tablespoons of sugar, and 1 teaspoon water. Slightly mash the blackberries and stir with the lime juice and sugar until sugar was dissolved. Top the cheesecakes with the blackberry mixture. Add that mixture on top.

Cool in refrigerator. Enjoy!