I recommend to soak cashews overnight or at least 3 hours before use.
Crush Oreos and add butter, mix it and spread everything evenly in a springform pan. Press the mixture onto the bottom and put it in the fridge for 30 minutes.
Meanwhile, put the cashews and blueberries in a blender and mix to a smooth, creamy mass then add the coconut oil, maple syrup, vanilla paste, and salt. Mix everything well again.
Spread the cheesecake cream on the cake base and store the cake in the fridge for about 3 to 4 hours.