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.

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 to make the crust but you have to scape the sides of the container often. I thought it was much easier with a food processor.

Press firmly onto the bottom of the lined pan.

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. If your blender isn't big enough, a food processor will do - but it'll likely (it depends on your food processor) be creamier with a high-speed blender. Add all the filling ingredients, in the order listed (starting off with 1 cup (200 grams) of coconut sugar), and blend for about 30-60 seconds, or even longer, depending on your blender, or until totally smooth and no lumps of dates remain. Taste and add up to another 1/3 cup (66 grams) of coconut sugar, if desired.

Pour the filling over the crust and place the cheesecake in the freezer for 6-8 hours or until the filling is frozen. Remove the cheesecake from the freezer and remove the foil from around the sides. If it's difficult to do now, wait until it thaws a bit more.

Let thaw for about 1 hour at room temperature (it'll depend on the room temperature and how long the cheesecake was frozen) and top with berries. Can be stored in the fridge for a softer consistency.