Step 1

Grease a 20cm (8-inch) round springform pan; line base and side with baking paper.

Step 2

Process ½ cup of the shredded coconut, the almonds, coconut oil and coconut syrup until finely chopped. Press mixture firmly over base of pan. Freeze for 30 minutes.

Step 3

Meanwhile, to make lemon blackberry filling; Place half the lemon juice in a small bowl; sprinkle gelatine over juice. Stir to combine; stand for 5 minutes. Place remaining juice in a small saucepan with coconut syrup; bring to the boil. Remove from heat. Add gelatine mixture and vanilla; stir until gelatine dissolves. Cool for 5 minutes. Process blackberries until smooth; strain through a medium sieve, discard seeds. Process cheese, blackberry puree, coconut sugar and lemon rind until smooth. Add gelatine mixture; process until combined.

Step 4

Pour lemon blackberry filling over base; cover, refrigerate overnight or until firm.

Step 5

Then, to make blackberry syrup; Blend or process ingredients in a small blender or processor until smooth.

Step 6

Remove cheesecake from pan. Serve cheesecake drizzled with blackberry syrup and topped with blackberries, flowers and remaining coconut.