Blitz all the ingredients in a food processor or blender. Line the base of a medium-sized springform pan with baking paper and spread the mixture over the top, press down with your fingers. Place the base in the freezer until it is needed again.
Puree the raspberries and agave syrup. Melt the cocoa butter and chocolate in a bain-marie, add and puree everything once more. Spread the raspberry layer on top of the cake base. Place the cheesecake in the freezer.
Soak the cashew nuts in water overnight. Place the tin of coconut milk in the fridge over night. Puree the "hard" part of the coconut milk (approx. 140 g) using a food processor or blender. Add the drained cashew nuts along with the coconut oil, agave syrup, lemon juice, vanilla and salt, puree until smooth. Spread the mixture on top of the raspberry layer, place the tin in the freezer for at least 3 hrs.
Decorate with raspberries before serving.