Step 1: Make the Crust

1. Preheat your oven to 350°F.
2. Mix almond flour, shredded coconut, maple syrup, coconut oil, and a pinch of salt in a bowl until it forms a sandy dough.
3. Press the mixture into the bottom of a 9-inch springform pan lined with parchment paper. Compact it well for a firm base.
4. Bake for 10 minutes or until golden. Let it cool completely.

Step 2: Prepare the Filling

1. Drain and rinse the soaked cashews.
2. In a high-speed blender, combine cashews, coconut cream, pineapple juice, lime juice, agave syrup, vanilla, and salt. Blend until silky smooth—this could take a couple of minutes.
3. Pour the filling over the cooled crust, smoothing the top with a spatula.

Step 3: Chill

1. Cover the cheesecake and refrigerate for at least 6 hours, or overnight, to set.

Step 4: Add Toppings

1. Slice fresh tropical fruits into bite-sized pieces.
2. Arrange them artfully on top of the cheesecake.
3. Sprinkle with toasted coconut flakes for an extra crunch.