Use parchment paper and draw around the circumference of the pan with pencil or pen before cutting it out and fitting the circle on the inside of the pan. Use some spray or oil to keep it in place.
Fit a food processor with an S blade then proceed to add the walnuts and breakdown into a crumb.
Add the coconut oil, nectar and shredded coconut to the food processor and pulse until all the ingredients are combined together.
Grab your spring form pan fitted with the parchment paper then pour the crumbs which form the base into it. Use a spoon to gently press down so it spreads out evenly, then set aside.
Meanwhile prepare the filling by opening the 2 cans of coconut milk, you should notice the top half is solid. This is what you need to make the cream, carefully scoop off the top until there's only the clear liquid left at the bottom. Discard the liquid or add to a smoothie!
Add the coconut cream/scoops to a blender or food processor along with the rest of the ingredients which form the filling then blitz until smooth and creamy.
Pour the filling on the base and use a spatula to spread evenly
Cover the spring form pan with cling film then freeze for 3 hours
Finally prepare the topping on medium heat, in a saucepan, add the pineapple juice, agar agar and stir constantly until slightly thickened then add the pineapple pieces.
Allow to cool down before drizzling the topping onto the cheesecake.
Freeze for at least 8 hours or preferably overnight
Thaw out for up to an hour prior to serving, the rest of the cheesecake should be stored in the freezer. Cut the leftovers into slices before re-freezing so the cheesecake can eaten/thawed on an individual basis.