Remove the base of the springform pan and use a pen/pencil to draw around the circumference. Cut out the circle you have drawn and use grease or spray to firmly adhere it to the bottom of the pan and set aside.
Using a food processor with an S blade, grind the walnuts into a fine meal.
Add the remaining ingredients to the walnut crumb and pulse, you should be left with a slightly moist pliable dough. This will serve as the base of your cheesecake.
Press the crust ingredients down firmly to the bottom of the pan and spread evenly using the back of a spoon then set aside
Pulse the cashew nuts into a fine meal on high speed.
Slowly add the zucchini, nutmeg, coconut nectar, cacao powder and pink salt to the food processor. Process until a creamy consistency is formed.
Lastly, add the coconut oil and blend until all ingredients are fully combined.
Pour and evenly spread the filling onto the cheesecake base
Leave to freeze for at least 8 hours or overnight until firm.
Remove from freezer 10-15 minutes prior to serving, run a knife around the perimeter of the cheesecake to ease removal.