For the crust: add ingredients to a food processor and pulse until everything is combined. Grease three 4" cake pans (preferably springform pans, to remove cheesecake more easily) and distribute crust evenly amongst pans, using a spatula or your fingers to press crust down.
Next, make the filling by adding all ingredients EXCEPT the ganache to a food processor or high powered blender and blend until smooth. This should take a minute or two--you want the mixture to be thick, so you may need to stop the blender, scrape down the sides, and then blend again. If it still won't blend, add more milk 1 tbsp at a time.
Pour mixture into a bowl and set aside.
Next, make the ganache. Chop up the chocolate and pour it into a large bowl; set aside.
Heat milk over stove top on medium heat. As soon as bubbles start to form on the milk (be very careful not to boil the milk!), pour milk over chopped chocolate, and then add the vanilla extract. Wait 5 minutes, allowing time for the chocolate to melt, and then use a spatula to stir milk and chocolate together to form the ganache.
The ganache should be thick, but if for some reason it's not, wait five minutes or so and it will thicken up.
Add 2 tbsp ganache to the cashew mixture and stir it in by hand, then pour the cashew mixture into the cake pans, making sure to evenly distribute them, and dropping the pans on the counter top a few times to even them all out.
Place cake pans in the freezer for approximately 3 hours, or until cheesecakes have hardened. Remove them from the freezer and then remove the springform pan. Run a knife under hot water, dry it off, and then use it to remove the cheesecake from the bottom of the pan.
Pour ganache over each cheesecake before serving, top them with marshmallows and enjoy!
*If you don't want to use butter, just use more maple syrup (a total of 1/2 cup syrup) **Trader Joe's marshmallows are vegan, and I was also able to find mini vegan marshmallows at Whole Foods