Preheat oven to 350°F (175°C).
Mix graham cracker crumbs and melted coconut oil. Press into the bottom of a springform pan.
Bake crust for 10 minutes. Let cool.
Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.
Pour filling over cooled crust. Smooth the top.
Chill in the fridge for at least 4 hours.
In a saucepan, combine cranberries, maple syrup, and water. Cook until cranberries burst and sauce thickens.
Let cranberry sauce cool, then spread over the cheesecake.