Tip: Soak your raw, unsalted cashews overnight or if you're impatient (like me) soak in just boiled water for an hour. You can make the white chocolate layer with cacao butter or white chocolate. If you use white chocolate it will be sweetened so use a little less agave. Instead of agave you can use maple syrup or even golden syrup. Pink & sea salt are much better for you but you could use table salt if you don't have either. I like to set my cheesecakes in the freezer as its ready faster. If you have more time you can set in the fridge. Be sure to use a loose bottom tin so you can remove the cheesecake with ease. I place a glass upside down and set the tin on top. Pushing down the sides of the tin gently until the tin is free. Using a knife slide under the base to unstick from the tin.