In a blender or food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.

In a separate bowl, mix the graham cracker crumbs and melted coconut oil until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

Pour the cashew mixture over the crust in the springform pan, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.

While the cheesecake is chilling, prepare the berry sauce. In a small saucepan, combine the mixed berries, sugar, cornstarch, and water. Cook over medium heat, stirring gently until the berries break down and the sauce thickens, about 5-7 minutes. Remove from heat and let cool.

Once the cheesecake is set, remove it from the springform pan and slice it into pieces. Serve each slice topped with the berry sauce.