Prepare the Lemon Curd by combining lemon juice, zest, and sweetener in a saucepan over medium heat. Stir until thickened, about 10 minutes. Refrigerate until needed.

Soak the cashews in water for at least 4 hours or quick-soak in boiling water for 30 minutes. Drain and rinse.

Crush the vegan cookies and sea salt in a food processor. Add melted vegan butter and pulse until combined. Press into a lined 9-inch loaf pan and refrigerate for 15-20 minutes.

In a food processor, blend soaked cashews, cooled lemon curd, vegan cream cheese, vegan yogurt, vanilla extract, and agave syrup until smooth. Pour over the crust.

Cover and refrigerate for at least 6 hours or preferably overnight to set.

Warm the remaining lemon curd and spread over the set cheesecake. Refrigerate for an additional hour.

Slice using a hot, wet knife and serve with fresh berries or mint leaves.