To make the Crust
Add the old fashioned oats, pecans, almonds, walnuts, hemp seeds/hearts, olive oil, coconut milk, vanilla extract and dates in the blender. Blend on high speed until a sticky crumbly mixture forms.
Spoon the mixture out and press it on the bottom of a large springform pan. This will be the base of the cheesecake.
To make the Filling
Soak cashews in water for at least 2 hours. Put 1 cup of raspberries in the blender. Blend until it becomes a smooth puree, then spoon it out into a small bowl.
Briefly rinse the blender so the redness is gone. Next, add the cup of blueberries and also blend until it becomes a puree. Put the blueberry puree in another separate small bowl and set aside.
In the blender, add the cashew, coconut oil, maple syrup and vanilla extract. Blend for a few minutes until everything is completely smooth, then add the blueberry and raspberry puree, give it a quick pulse and mix it up with a spoon.
Pour the mixture on the springform pan, on top of the crust. You may want to stir it a little more, and even it out with something like a spatula so the top is flat.
Wrap the cake in foil and put it in the freezer to chill for about 4-5 hours.
To make the Sauce
Add the raspberries, blueberries and pomegranate juice in the blender and blend until it becomes a puree. Spoon it in a bowl and cover it with foil or wrap and set it aside.
Once cheesecake has been chilled in the freezer and has become hardened, pour the sauce over it and be sure it drizzles across the entire surface. Re-freeze for another 10 minutes or serve immediately.
Garnish with finely shredded coconut, blueberries and raspberries (optional).