In a food processor, combine walnuts, almonds, dates, figs, raisins, and orange zest. Pulse until crumbly, ensuring it holds together when squeezed. Line the bottom of a cheesecake pan with parchment paper, and press the mixture firmly into the pan to form a solid crust.

In a separate bowl, use a blender to puree a portion of the cranberries until smooth. Set this swirl mixture aside for layering later.

Blend the remaining cranberries with melted coconut oil in your food processor until creamy. Once smooth, place the cranberry mixture in the refrigerator to let it firm up.

In a blender, mix the vegan white chocolate with the remaining melted coconut oil until completely smooth and creamy. Ensure there are no lumps and that the texture is silky.

Begin layering your cheesecake by pouring the cranberry mixture over the crust, spreading it evenly. Follow with the smooth white chocolate mixture. Use a spatula to smooth the top.

Place the assembled cheesecake in the refrigerator to set for at least 6 hours, or overnight if possible.

Before serving, drizzle the leftover cranberry swirl on top and optionally garnish with fresh cranberries. Slice into pieces and serve.