Pulse all the base ingredients using a food processor, until the mixture is crumbly but sticky
Line a rectangle or round tin with parchment paper, making sure the paper overhang
Pour the walnut mixture into the pan, pressing it down to create the base. Place the tin in the freezer while you prepare the cheesecake mixture
Blend all the cheesecake ingredients into a blender and blend until fully smooth and creamy
Pour over the walnut base and freeze for 3 hours or overnight
For the topping, cook for 5 minutes of slow heat, the cherries, lemon juice and chia seeds. Then pour over the frozen cheesecake then return to freezer
