Creamsicle Vegan Cheesecake Bars

Zest the orange and set it aside for later (you should have about 2 teaspoons, packed). Slice about 1 inch off the end of each orange, and then VERY THINLY slice the remaining piece width-wise. Make sure it stays together, but slice it as thin as possible
Combine the agave and water in a large pot on high heat and bring to a boil. Once boiling, stir in the oranges, making sure they are covered in the liquid. Reduce the heat to medium low and simmer, stirring occasionally, until the oranges are translucent but still hold their shape, about 35-40 minutes.

Line the bottom of an 8-inch pan with parchment paper, leaving an overhang to use as a handle later.
In a large food processor, process the cashews until crumbly. Add in the dates and continue to process until crumbly and mixed. With the food processor running, stream in the water and process until the mixture starts to come together.
Transfer the crust into the prepared pan and press out firmly and evenly. I find it helps to hold a piece of parchment paper to press out, if the crust sticks to your fingers. Place into the freezer while you make the filling.

Add all the filling ingredients, along with the orange zest, into a high-powered blender and blend until smooth and creamy, scraping down the sides as necessary. Pour into the chilled crust and smooth out evenly.
By this point, your oranges should be done. Using a slotted spoon, VERY carefully remove them one at a time from the pot. Place them on top of the cashew cream. Try not to overlap too much (a little overlap is OK).
Drizzle 1 tablespoon of the cooking liquid over top of the orange slices (try not to get too much of it onto the actual exposed cream) and discard the rest.
Place into the freezer until hard, at least 5 hours and up to overnight.
To serve, let stand at room temperature for 5-10 minutes before slicing.