Preheat the oven to 350°F.

In a food processor, combine the almond flour, coconut sugar, and melted coconut oil. Pulse until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.

In the same food processor, add the soaked cashews, mashed purple sweet potato, maple syrup, melted coconut oil, vanilla extract, lemon juice, and salt. Blend until completely smooth and creamy, scraping down the sides as needed.

Pour the sweet potato filling over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Remove from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set completely.

Before serving, run a knife around the edge of the pan to loosen the cheesecake, then carefully remove the sides of the springform pan.