To make the crust, preheat the oven to 400°. Place the ginger snaps, coconut oil and sugar into the bowl of a food processor and process until fine crumbs form and the ingredients are fully blended, stopping to scrape down the sides of the bowl as needed.

Press the mixture into the bottom of an 8 or 9 inch springform pan. Bake until it begins to brown around the edges, about 10 minutes. Remove the pan from the oven and  allow it to cool.

While the crust cools, place the cashews, milk, maple syrup, coconut oil, vanilla and salt into the bowl of a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed.

Melt the chocolate chips over a double boiler, of place them into a microwave-safe mixing bowl and microwave for 30 second intervals, stirring in between. Stir in the coffee and cinnamon. Stir in 1 ¼ cups of the cashew batter.

Distribute 3 or 4 small scoops (about ½ cup each) of the remaining cashew batter over the crust, then distribute 3 or 4 scoops of the chocolate mixture between the cashew batter scoops. Continue dropping scoops of batter in this manner until none is left, then swirl the batters together using a rubber scraper or butter knife, being careful not to overdo it.

Refrigerate the cheesecake for at least 4 hours, or freeze it for about 2 hours, until set.

Slice the cheesecake and top it with the whipped coconut cream. Serve.