Vegan cheesecake with lemon & raspberry

Name: Vegan cheesecake with lemon and raspberry
Ingredients: 150g ginger snaps; 2 tbsp granola; 2 tbps melted coconut oil; 1 tbsp tahini For the filling and topping:; 350g non-dairy cream cheese; 150ml thick coconut cream (or 150ml of cream from a can of coconut milk); 3tbsp maple syrup; 40g desiccated coconut; Zest of 2 lemons; 50g raspberries; 30g blueberries Optional toppings; 20g chopped pistachios; 35g chopped vegan white chocolate; edible flowers; lemon slices; toasted coconut shavings; vegan marshmallows; 350g non-dairy cream cheese; 150ml thick coconut cream (or 150ml of cream from a can of coconut milk); 3tbsp maple syrup; 40g desiccated coconut; Zest of 2 lemons; 50g raspberries; 30g blueberries; 20g chopped pistachios; 35g chopped vegan white chocolate; edible flowers; lemon slices; toasted coconut shavings; vegan marshmallows