1.Grease a 20cm (8-inch) round springform pan; line base and side with baking paper.
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.
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.
4.Pour lemon blackberry filling over base; cover, refrigerate overnight or until firm.
5.Then, to make blackberry syrup; Blend or process ingredients in a small blender or processor until smooth.
6.Remove cheesecake from pan. Serve cheesecake drizzled with blackberry syrup and topped with blackberries, flowers and remaining coconut.
This cheesecake is tangy and not overly-sweet. Cheesecake can be made up to 2 days ahead. When blackberries are not in season, use frozen berries. Thaw berries, drain, then pat dry with paper towel before using. Use maple syrup if you can’t find coconut syrup. Try caster or light brown sugar instead of coconut sugar. Coconut syrup and sugar are available from most large supermarkets. To toast coconut, place in a frying pan; stir coconut over medium heat until browned lightly.