Pulse the dates, pecans, and salt in a food processor until slightly sticky, but still retains some texture. Transfer to 8-inch spring form pan and place in freezer until ready to fill.
In a small saucepan, add the marmalade and water and warm, using an immersion blender to smooth. Pass through strainer.
In a high-speed blender, process the cashews, water, maple syrup, coconut oil, orange juice and extracts until mixture is very smooth.
Pour ‘cheesecake’ batter into chilled spring form pan and add randomized spoonfuls of marmalade mixture on surface. Use a skewer to drag mixture to create a marbled effect. Place in freezer to firm up for 1 to 2 hours. Keep frozen and slice before serving.
