Place all ingredients into food processor and pulse until it reaches a crumbly consistency. When ready, place your ingredients into your pie pan and form the crust with your hands by pressing the crust until shaped.
Place the soaked cashews in a high-speed blender with water and blend until creamy smooth. Set aside. If you have to blend in batches, put all blended cashew milk in a clean pitcher and save. The cashew milk is used in the "cheesecake" filling.
Blend all ingredients in a high-speed blender (like Vitamix) until it reaches an ice cream consistency. When ready, pour the ice cream into a mixing bowl, place in freezer, and let it set while we get ready to make our cherry swirl filling.
Blend the cherry ingredients together in a high-speed blender. When ready, take the cheesecake filling out of the freezer and pour in the cherry glaze.
Mix the 2 colored fillings together-- the cherry and the "cheesecake" filling -- using a spatula and create a red and white SWIRL!
After you have swirled the two fillings together, add the swirl filling on top of the crust.
If you have extra cherry glaze, go ahead and pour that on top of the middle layer filling.
Use left over cherries to decorate beautifully on top of your cheesecake.
When finished decorating, slide your cheesecake into the freezer for approximtately 4-6 hours. When ready to eat, take it out to thaw for 15-20 minutes until you can cut through it with a knife. Enjoy!