In blender or food processor, grind the coconut and walnuts into a rough flour. Add the rest of the ingredients and combine until a thick, moist dough is formed.
It should hold its shape when pressed between two fingers. Press into the bottom of a springform cake pan, preferably lined with parchment paper or plastic wrap. Leave in fridge.
blend all ingredients until smooth. Pour over your crust and leave in fridge.
Blend all ingredients until smooth, adding coconut milk as needed.
Pour over the cheesecake batter and leave in the fridge or freezer overnight. I decorated mine with my go-to baobab drizzle, along with cranberries, pistachios and almonds.