Prepare the Crust: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line it with parchment paper.

In a medium bowl, mix the graham cracker crumbs, melted coconut oil, and maple syrup until well combined.

Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

In a high-speed blender or food processor, combine the soaked cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt. Blend until completely smooth and creamy.

Pour the filling over the cooled crust and spread it evenly. Tap the pan gently on the counter to remove any air bubbles.

Bake the Cheesecake: Place the springform pan in a larger baking dish and fill the dish with hot water to create a water bath.

Bake the cheesecake for 50-60 minutes, until the edges are set but the center is still slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, transfer it to the refrigerator to chill for at least 4 hours or overnight.

Prepare the Crème Brûlée Topping: Just before serving, sprinkle an even layer of granulated sugar over the top of the chilled cheesecake.

Using a kitchen torch, carefully caramelize the sugar until it is melted and golden brown. Let the topping harden for a minute before slicing and serving.