Preheat oven to 325 °F. Crumble graham crackers by pulsing in food processor until finely crushed, or alternatively, place in plastic storage bag and pound with a hard object, such as a rolling pin.

Prepare your baking dish. This recipe can make a standard pie, about 15 muffin sized mini pies, or 12 mini pies. If you are using a muffin pan, use cupcake liners for ease of removal.

Mix the graham cracker crumbs and butter in a bowl, then add to prepared pans. The mixture will be quite crumbly but will come together with you pressing on it.

Place in preheated oven for 5 minutes. Remove and let cool.

Add the prepared loquats with water, sugar, lemon juice and sauce to a saucepan. Bring to a boil, reduce heat to simmer for about 30 minutes or until thickened. Keep stirring jam periodically to make sure the bottom doesn't burn. Remove saucepan from the stove and allow to cool.

Add milk and sugar to a small saucepan, and heat on low until it starts to bubble. Remove from heat. Add milk mixture, cashews, lemon juice, vanilla, and melted coconut oil. Blend once.}

Add cream cheese and blend again. If it is not smooth, keep blending. The mixture should be very creamy but still runny.

Pour filling into prepared pans and place into the freezer for 2 hours, remove from freezer, sit cheesecake at room temperature for 5-10 minutes and top with loquat jam. Enjoy!