Line a 7 inch (18 cspring form pan with a circle of baking paper.
In a food processor or blender combine all ingredients, except the water. Add some of the water and process for few seconds. Keep adding the water until you get a smooth but still thick consistency. You might not need the whole water quantity.
Transfer the mixture to the prepared pan. Smooth it well on top. Put the pan in the freezer while preparing the filling.
Before starting the filling, make sure the bowl of the food processor is washed and wiped with a paper towel.
Combine all ingredients in the food processor (blender). Process for 1-3 minutes, until obtaining a thick and creamy mixture.
Transfer the filling to the pan, covering the crust. Smooth the top with a spoon or a spatula.
Cover the pan with aluminium foil and refrigerate for 6-8 hours before serving.
This cake has a creamy consistency but you should be able to cut it with a knife.
To soak the cashews: place them in a bowl and cover them with water. Let them sit like this for 6-8 hours or overnight. Drain them through a sieve.