Macadamia Lemon Coconut Cheesecake

1: In a food processor or blender, combine the base ingredients and blitz until mixture is well combined and sticks when pressed between your fingers. Pour into a lined springform cake pan and press the mixture evenly along the bottom of the pan. Place in the freezer.

2: In the meantime, combine all the filling ingredients and blend until smooth and creamy. If necessary, add more milk to help the mixture blend. Pour mixture on top of the chilled base and return to the freezer. Freeze overnight until completely set.

3: When ready to decorate, remove the cheesecake from the pan. Decorate with more macadamias, melted caramel chocolate, cookie crumbs, toasted coconut flakes, and lemon zest. Allow to sit at room temperature for 10-15 minutes before serving.