In a food processor, combine almond flour and pistachios. Pulse until finely ground. Add melted coconut oil and maple syrup. Process until the mixture is well combined and sticks together.

Press the crust mixture into the bottom of a 9-inch springform pan. Make sure it's evenly distributed. Place in the freezer while you prepare the filling.

Drain the soaked cashews. In a high-speed blender, combine drained cashews, pistachios, coconut cream, lemon juice, maple syrup, vanilla extract, and salt.

Blend until completely smooth and creamy. This may take a few minutes, and you may need to scrape down the sides of the blender occasionally.

Pour the filling over the crust. Spread evenly. Cover and refrigerate for at least 1 hour, or preferably 4 hours, to allow the cheesecake to set.

Once set, remove from the springform pan. Slice and serve chilled. Garnish with extra pistachios, if desired.