Place cashews in 4 cups water for 2 hours, to soften.

Drain and rinse cashews in a colander.

Place cashews, rinsed wet pinenuts, water, 1/2 cup coconut oil, lemon juice, vanilla, and sea salt into high-powered blender. Puree on high speed 50 seconds. Puree in two batches if your blender can't handle this quantity, dividing the water and melted oil between both batches.

Add probiotic and puree again, just briefly, 10 seconds.

Pour puree into medium size deep glass bowl (the smaller surface area the better, no larger than 7 inches across) or jar, pressing down to release any air bubbles. Smooth top surface so it is flat. (Take care not to smear any puree on upper sides of bowl. All puree needs to be neat and flat for next step.)

Optional step based on temperature: Slowly pour remaining 1/4 cup melted coconut oil onto surface of puree, taking care oil floats on surface instead of mixing into puree, as much as possible. It needs to cover entire surface of puree, and touch all glass edges. (This oil seals puree and creates an anaerobic environment. It is not necessary if you do the overnight ferment in the yogurt maker or in a very warm home. But for longer nut puree ferments of 2 days or more, in cooler homes, it is essential. Either way, this 1/4 cup of oil should be included in the recipe. I personally find it an easy and fun step and do it either way.)

Loosely cover jar or bowl, so air can escape, but nothing can get in. If your container isn't clear glass, take note of puree's level, making a mark on its outside to indicate height.

Place container is warm, dark location for 12 hours to 1.5 days, until you see puree become sponge-like and porous with many air pockets. The height of the puree will have risen as well. (Placing container in your yogurt maker can expedite the process so it's done overnight.)

When puree is fermented empty contents into large mixing bowl.

Place 1/4 cup water in small saucepan. Sprinkle surface with gelatin. Heat, stirring, for 1 minute, until gelatin is dissolved and water looks foamy. (If using agar agar powder, soak powdered agar agar in 1 cup water for 10 minutes and let it simmer for 5 minutes or until it dissolves completely.)

Remove from heat, allow to cool briefly and add honey. Stir to mix.

To the large mixing bowl add gelatin-honey mixture, folding it in gently but thoroughly. Set aside while you make the crust.

Once crust is made, pour filling into crust and smooth the surface.

Refrigerate for 3 hours.

Place cashews into blender. Pulse until a FINE meal is formed. You want as few chunks as possible (without making nut butter). This will help the finished product crust hold together well.

Add remaining ingredients and pulse again until oil creates a nice even crumble with cashew meal. Do not over-pulse or you will create nut butter.

Dump crumble into springform pan. Press firmly into base and 1/2" up sides of springform pan.

Place 1/2 cup water in small saucepan. Sprinkle surface with gelatin. Heat, stirring, for 2 minutes, until gelatin is dissolved and water looks foamy.

Fold in raspberries and honey. Puree approximately half the mixture.

Nest fine mesh colander over saucepan with whole raspberries and honey. Pour puree through colander and whisk to remove seeds. Gently fold puree together with whole raspberry-honey mixture, so partial chunks remain.

After cheesecake has chilled for three hours in fridge, pour raspberry topping evenly over its surface.

Chill for three additional hours, or overnight, before serving.