Make the crust: Place the walnuts in a food processor and process until the mixture looks crumbly, about 20 seconds. Add the dates and cinnamon and continue processing until everything is finely ground. Add the honey and process again to combine. Press the mixture into the bottom of an 8-inch spring form pan. Rinse out the food processor.

Make the filling: Drain the cashews and add them to the food processor. Drain the apples, reserving the soaking water. Add the apples to the food processor along with 6 tablespoons of the reserved water. Addthehoney, lemon juice,and lemon zest. Process until smooth and creamy. This will take up to 5 minutes and you will need to stop a few times to scrape the sides of the bowl with a spatula. Add the vanilla, cinnamon, salt, and coconut oil and blend again until combined. Pour into the spring form pan over the crust and gently tap the pan on the counter to help the filling settle in evenly. Cover and freeze overnight.

Transfer to the refrigerator several hours before serving. When ready to serve, carefully release the sides of the springform pan and arrange apple slices decoratively on top of the cheesecake. Drizzle with honey and serve.