Place berries and water in a small pot, and bring to a boil.

Reduce heat to low and let simmer until the sauce starts to thicken, about 5 minutes.

Remove from heat and stir in maple syrup, lemon juice, and cinnamon, then blend with an immersion blender or alternatively, in a blender until smooth. Set aside.

In a food processor, process almonds and pecans until semi-finely ground.

Add remaining crust ingredients and process until dough starts to stick together when pressed between two fingers.

Press dough into the bottom of an 8 inch glass pie pan and set aside.

Add the filling ingredients to your food processor and process until completely smooth (this may take a while so be patient).

Pour filling on top of pie crust and smooth out the top. Strategically pour some drops of the berry sauce onto the top of the filling and use a skewer or a knife to draw patterns in the filling, then place in the freezer to set for at least two hours.

Remove from freezer a few minutes before serving to allow pie to thaw slightly.

Note:

Prep time includes soaking cashews overnight (approx. 8 hours), time to assemble cheesecake and freezer time.

Cook time is approx. amount of time to cook berry sauce.

* Gluten-free, dairy-free, grain-free, paleo, primal