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1. In the bowl of a food processor, pulse together the macadamia nuts, dates, coconut, and sea salt until just combined. The crust should stick together when you roll it between your hands.
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2. Press the crust into a 7-inch springform pan.
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3. For the filling, whisk together the coconut oil and agave in a small bowl.
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4. In a food processor, combine all ingredients for the filling, except the blackberries. Process until smooth, about 3 minutes. Occasionally stop the machine to scrape down the sides of the bowl.
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5. Evenly spread about 2/3 cup of the cashew mixture over the top of the crust.
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6. Add the blackberries to the remaining cashew filling and blend on high until smooth and the filling is entirely purple.
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7. Pour the blackberry filling over the first cashew filling.
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8. Put the cheesecake in the freezer and freeze until firm.
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9. To serve, take the cheesecake out of the freezer about 20 minutes prior to eating. Run hot water over a sharp knife and use to cut slices. Serve with fresh blackberries.
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Note: Don't bother with leftovers. However, if you are the type of person that likes to take small bites and go back for more, freeze the rest of the cheesecake.
