Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake.
Preheat the oven to 350ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven safe pot placed on the bottom rack in the oven. This acts as a makeshift water bath and turns the oven into a “steam room”.
To make the crust, in a food processor or high-powered blender, add the pecans and cashews and pulse until they’re a coarse meal.
Add the coconut oil, coconut or brown sugar and salt, and process until the nuts are fine and the crust is starting to pull together.
Press the nutty crust mixture into the bottom of a springform pan. Set aside.
To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the sugar and cream together for about 1 minute.
Crack the eggs into a separate bowl. Add the eggs one at a time to the cream cheese, scraping the sides of the bowl after each addition.
Add the Greek yogurt, almond milk, and vanilla, and beat until everything is mixed well. Pour the cheesecake mixture over the crust into the springform pan.
Place the cheesecake on the middle rack of the oven, leaving the casserole dish with the water in the oven.