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.