Discard the soaking water, and rinse the cashews. Set aside.
Place the coconut meat and coconut water in a high-speed blender, and blend until well incorporated.
Add the dates to the blender, and blend until smooth.
Add the lemon zest and cashews, and blend until the mixture is smooth and creamy and no cashew pieces remain. Tip: Start on low, and slowly increase the mixing speed. If the blender’s motor turns off, wait a minute or two before resuming blending.
Pour the filling on top of the crust, and place in the freezer for 3 to 5 hours, or until the cheesecake is hard.
When ready to serve, remove the dessert from the spring-form pan, cut into slices, and enjoy.