Make the lemon curd up to 2 days ahead and refrigerate until ready to use. Pre-soak the cashews in water for 4 hours, rinse, and drain. Line the base and sides of a 9" loaf pan with parchment paper.

Add the cookies and salt to a food processor and blitz for a minute or so until finely ground. Add the butter and blend again until the mixture sticks together between your fingers. Press the crust into the base of the pan and smooth it down. Refrigerate while you make the filling.

Add 150g of the lemon curd to a high-speed blender with the other filling ingredients. Blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for a minimum of 6 hours until set.

Add the remaining lemon curd to a saucepan and gently heat while stirring. Top the cheesecake with the curd and smooth it out. Place back in the fridge for an hour or in the freezer for 30 minutes before slicing.

Once set, use a hot wet sharp knife to cut into servings. They will keep for up to 5 days in a covered container in the fridge.