Heat almond flour and coconut flour in a nonstick skillet over medium heat, until lightly toasted and fragrant, 2 to 3 minutes. Be careful not to burn flours. Transfer to a high-speed blender. Add coconut sugar, butter, and cinnamon; blend to combine.

Press about 1 heaping teaspoon of crust mixture into the bottoms of 8 silicone muffin molds. Freeze for 10 minutes while preparing filling.

Combine cashews, butter, coconut flour, coconut sugar, molasses, cinnamon, cloves, vanilla extract, sea salt, and pepper in a high-speed blender; blend cookie butter topping until well combined.

Drain soaked cashews. Combine cashews, lemon juice, coconut oil, coconut cream, honey, coconut flour, vanilla bean powder, and sea salt in a high-speed blender; blend until filling is creamy and fully combined.

Remove frozen crusts from the freezer. Pour filling over the crust and freeze for 10 minutes.

Top each 'cheesecake' with about 1 teaspoon of cookie butter and swirl using the tip of a butter knife. Return to the freezer for 30 minutes, or up to overnight.