For the base: Add all the base ingredients in a food processor and process until crumbly and sticky. Press down to the base of a cake tin and set aside.
For the first yellow layer: Drain your cashews then add all ingredients into a blender and blend until smooth. It may take a few minutes. Pour on top of base and set in the freezer for about 4 hours or overnight.
For the second layer, simply mix in the maple syrup to the coconut yogurt with a spoon and pour on top of your first layer ( which should now be firm and set)
Place in the freezer for another couple of yours for the yogurt layer to set then garnish with passionfruit pulp and shredded coconut.
Recipe by Talida Voinea at https://talidavoinea.au/raw-vegan-mango-coconut-passionfruit-cheesecake/