Mango cheesecake (v, r)

This dessert has the creamy tartness of traditional cheesecake, but makes use of whole food ingredients. It's pretty incredible!
Raw and vegan.
Food processor required.
Makes 1 cheesecake to give 10 - 12 small slices.
Adapted from Rawsome's Fijian cheesefake recipe.

Original post (with pictures) here.

For the crust

1 cup raw almonds
1/2 cup dessicated coconut
1 cup dates

For the filling
2 cups cashews soaked in water for at least 8 hours, and drained
Flesh from 1 medium-large mango, roughly chopped (retain any juice too)
1 banana (probably optional but this lightens the filling slightly)
1/2 cup agave
1 tsp vanilla
3/4 cup lemon juice
1 cup coconut oil

To top
1 medium-large mango, sliced

1. Line a pie dish with baking paper, or make use of a cake pan/pie dish with removable edges.
2. To make the crust, process the almonds, coconut and dates in a food processor until finely ground and starting to clump together. Press firmly into the bottom of your dish/pan and set aside.
3. Rinse your food processor bowl and then add the soaked cashews, mango pulp and banana. Process until smooth, at least 1 minute. Add the agave and vanilla and then gradually add the lemon juice and then coconut oil while the food processor is running. Allow to blend for 30 - 60 seconds after all ingredients have been added.
4. Pour the cheesecake filling over your base. To facilitate setting, set in the freezer for 2 hours before transferring to the fridge for an additional 6-8 hours. Alternatively, allow to set in the fridge for closer to 12 hours before removing from the pan.
5. Top with additional sliced mango before serving.