For the base:
1 1/2 cups rolled oats
1/2 cup dessicated coconut, or flakes blitzed up in the blender
1/2 cup almonds
5 tbs coconut oil, melted
2 tbs maple syrup or honey
1 tbs almond or nut butter
1 tbs chia seeds soaked in a cup in 3 tbs water for 5-10 minutes

For the cheesecake:
2 heaped cups blueberries (I used frozen)
1 1/2 cups raw, unsalted cashews
1/4 cup freshly squeezed lemon juice
2 tbs maple syrup or honey
1/2 tsp pure vanilla
4 tbs coconut oil, melted
zest from 1/2 a lemon