Pulse together all ingredients until finely ground.
Press firmly into a 7" springform pan lined with parchment.
Add a layer of blackberries pressed around the perimeter of the pan and more in another circle inside.
Chill while you prepare the filling.
To make the cheesecake:
Soak nuts in a bowl of hot water for 2 hours (bring water to a boil first). Drain, rinse and shake dry.
Add nuts to a food processor and blend until completely broken down.
Scrape down the sides and add the remaining ingredients *except blackberries.*
Pour out roughly 1/2 of the filling over the crust and blackberry (enough to cover the berries). Freeze for about 30-60 minutes to set the white layer.
Add 1/2 cup of blackberries into the food processor with the leftover filling and blend smooth. Spread purple layer on top of the white layer. Decorate with more blackberries on top.
Freeze until completely set (a minimum of 4-6 hours). Remove from springform and refrigerate until ready to serve.
What I used: Cuisinart Food ProcessorNordicware 7” Springform Pan -- This is a small pan. If you use a standard size pan, your cake will be much shorter/flatter. Increase the filling by 50 to 100%.Sincerely Nuts Raw CashewsNutiva Virgin Organic Coconut OilDry Roasted Unsalted Almonds, Blanched Almonds and Pure Maple Syrup from ALDISherpa Himalayan Pink SaltTotonac's Mexican VanillaTo store: Keep refrigerated for about 1 week or frozen for 1 month. Store in an airtight container.