Line a 9" x 9" baking dish with parchment paper, leaving enough paper hanging on both sides to grab later. Rub coconut oil on both sides of the dish not covered by the parchment.
In a food processor fitted with an S-blade, add all crust ingredients. Pulse until ingredients are combined and a dough can be formed when the mixture is pressed down on. Add the "dough" to the baking dish. Press down and spread the mixture until the bottom of the bakind dish is evenly coated with a crust. Add the dish to the freeezer or fridge.
Add all cheesecake filling ingredients to your blender and blend on high until smooth, stopping to scrape down the sides of the blender as needed. If not using a high speed blender this could take several minutes. Once smooth, taste and add more of any desired ingredient — lemon for more tartness and coconut extract for more coconut flavor.Remove the baking dish from the fridge/freezer and pour the filling over the crust. Add the dish to the freezer and freeze overnight. After freezing the cheesecake, remove from the freezer and let sit at room temperature for one hour.
Gently run a butter knife along the cheesecake edges. Lift up on both sides of the parchment paper and carefully remove the cheesecake from the baking dish. Transfer onto a cutting board.
Cut the cheesecake into 12 equal-sized bars. I do this by first cutting the cheesecake in half, down the middle, and then cutting each half into six bars. If smaller pieces are desired, slice each bar in half horizontally, making 24 2-bite samples. Sprinkle the cheesecake tops with shredded coconut.
Prepare the chocolate drizzle. If the cheesecake is getting too defrosted around the edges, you can add it to the fridge or freezer while making the drizzle. Boil water in the bottom pot of a double boiler. Once boiling, turn heat to low and add the chocolate chips, milk, and maple syrup to the top. Whisk until melted and combined. Remove from heat.
If the cheesecake was being chilled, take it out of the freezer/refigerator to finish decorating. You can drizzle the chocolate carefully with a teaspoon or by adding the chocolate first to a squeeze bottle. If using a squeeze bottle, make sure to let the chocolate cool slightly to avoid melting the bottle. Drizzle over the bars. Once finished add almond halves to the top of each bar (I add 2 halves for 12 bars or 1 for 24 samples).
Add the cheesecakes to the fridge to let them fully defrost (about another hour or two) and for the chocolate to harden. Once defrosted, they're ready to enjoy! Store in the refridgerator for up to 5 days.