Line the bottom and sides (all the way to the top) of a circular 7"x3" springform pan (if a little smaller, you can pour the leftover filling in a small dessert glass / bowl) with a piece of foil or plastic wrap.

In the bowl of your food processor using an S-blade, pulse all the crust ingredients until it starts to come together. Depending on your food processor, this will take 1-3 minutes. Pinch a bit of it together - it should stick together easily. You can also use a high-speed blender (the small jar used to make nut butter). Process it on high for about 20 seconds or until no large chunks remain. It might look very dry but once you pinch it, it'll come together.

Press firmly onto the bottom of the lined pan and press it down so that it's compacted.

Place the pan in the freezer while you prepare the filling.

Get out a high-speed blender and make sure it's large enough to fit all the ingredients. The filling yields about 5-6 cups. Add all the filling ingredients, in the order listed, and blend for about 30-60 seconds, or even longer, depending on your blender, or until totally smooth and no lumps remain.

Pour the filling over the crust and place the cheesecake in the freezer for 9-12 hours or until the filling is frozen. Depending on your freezer, you might be able to cut it straight from the freezer. If not, you might need to let it sit at room temperature for 20 minutes or so.

Top with berries before serving.

Freeze for up to a month or refrigerate for up to 4 days.