Step 1

Watch the video in the post for visual instructions.Soak cashews in hot water for at least 30-60 minutes (if you are in a hurry, you could also boil them for 15 minutes).

Step 2

Process the shredded unsweetened coconut in an electric spice/coffee grinder (or blender). Repeat this step with the oats.

Step 3

Transfer all crust ingredients to a food processor and blend until the dough is crumbly and sticks together. It should have the texture of shortcut pastry.

Step 4

Press the crust evenly into the bottom of a lined 8-inch (20 cm) springform and about 2 1/2 in (6 1/2 cm) up the sides and put the springform into your fridge.

Step 5

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and place an ovenproof dish filled with water on the bottom rack.Process the poppy seeds in an electric spice/coffee grinder or blender.

Step 6

Now add all ingredients for the poppy seed layer to a saucepan and bring the mixture to a boil. Once it thickened up a bit, you can turn off the heat and set the saucepan aside.

Step 7

Let it cool for a few minutes and then pour the mixture onto the crust. Put it back into the fridge.

Step 8

Blend all cream ingredients in a high-speed blender (or food processor) until smooth and creamy. Pour the cheesecake cream onto the poppy seed layer.

Step 9

Bake the cake for about 60 minutes in the oven on the middle rack. Turn off the oven and keep the cake inside for a further 5-10 minutes with the door slightly open.

Step 10

After that you can let the cake cool at room temperature until it isn't hot anymore. Don't touch it, the middle of the cake will still appear wobbly, but that's normal.

Step 11

Once it isn't super hot anymore you can put it in the freezer for up to one hour (or in the fridge for a couple of hours or overnight) to set. It will firm up and can be sliced. Store leftovers in the fridge. Enjoy!