To prepare the crust, combine the Pure Cashew Coconut bars, 1 tablespoon coconut oil, zest from 3 lemons, oats and 1/4 teaspoon salt in a food processor. Pulse until finely chopped.
Firmly press the crust mixture into the bottom of the pan until you have formed a crust and set aside.
Next combine the remaining 1/2 cup coconut oil, juice from the lemons, 1/4 teaspoons salt, cashews, almond milk, 1/4 cup maple syrup in a high-speed blender and blend until silky smooth. This could take a few minutes.
Pour the cheesecake filling into the crust, smooth with a spatula and put in the freezer for at least 4 hours or until frozen.
Meanwhile, prepare the cranberry sauce in a small saucepan. Heat the remaining 1 teaspoon salt, 1/2 cup maple syrup, cranberries and water over medium heat. Simmer for 10 minutes or until thickened, stirring occasionally. Taste and add more salt or maple syrup if desired. Keep cool and in an airtight container until you're ready to store.
Remove from the freezer 20 minutes prior to serving and layer the cranberry sauce on top. Use a sharp smooth knife to cut into slices.