For the filling: 

• 300g cashew nuts (soaked overnight)
• 1 cup full-fat coconut milk
• juice and zest of one ½ lemon
• 1 tablespoon Tea Lab's ceremonial matcha 
• 3 tablespoons coconut oil
• sweetener of choice, to taste

For the crust: 

• 1 cup sesame seeds
• 1 cup oat flour
• 100g dark chocolate, melted

• Prepare the crust: mix sesame seeds, oat flour and melted dark chocolate until well combined. Press the mixture into the bottom of a lined cake pan to create an even crust.
• Make the matcha tea: sift the matcha powder into a bowl to ensure a smooth, lump-free tea, add water (heat water to around 80°C (175°F). Whisk the the mixture until frothy. Ensure there are no clumps.
• Make the filling: mix matcha powder with in a blender, combine the soaked cashew nuts, coconut milk, lemon juice, lemon zest, cooked matcha, sweetener and coconut oil. Blend until smooth and creamy.
• Assemble: pour the matcha filling over the chocolate sesame crust in the cake pan, smooth the top with a spatula. Decorate the top of the cake with few drops of coconut milk and matcha tea (optionally)
• Chill: Place the cheesecake in the refrigerator for at least 4 hours or until set.