Step 1: Soak cashews in water for at least 4 hours, drain and rinse them. Line a 9-inch loaf pan with parchment paper.

Step 2: Blend Oreo-style cookies, melted vegan butter, and sea salt until resembling wet sand. Press into the loaf pan and chill for 30 minutes.

Step 3: Toast kataifi in a skillet with vegan butter until golden, mix with melted pistachio cream and tahini, then spread over the crust.

Step 4: Blend soaked cashews, vegan cream cheese, yogurt, melted pistachio cream, and vanilla extract until smooth, then pour over the kataifi layer.

Step 5: Melt additional pistachio cream and pour over the cheesecake filling. Freeze for 15-30 minutes until set.

Step 6: Lift out the cheesecake using parchment and cut into bars. Serve chilled and store leftovers in an airtight container.