For the crust, place the pecans into a high-speed blender, like this one from Luvele and process into a crumb-like flour mixture. Add the dates and process again until well blended. When blended, press into the bottom of the springform pan to form a crust.
For the cheesecake, add the mango, cherries, vanilla extract, water, oil and pinch of sea salt and pulse until everything is well mixed (note: you will need to stop and start the machine several times to scrape the sides.) Add the cacao powder and process again until all ingredients are well combined.
Pour the mixture into a 9-inch springform pan (I like BPA-free and eco-friendly Nordic Ware Springform pan) and bake for 45 minutes. When finished, transfer to the freezer and freeze for 20 minutes before frosting.
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