Line a 9" x 5" loaf pan with parchment paper, making sure some of the paper hangs over both sides. The ends of the pan can go without paper so long as they are both oiled.
Add all crust ingredients to a food processor and mix until fine and a dough can be formed when pressed between fingers. Transfer mixture to the loaf pan and press down making an even crust on the bottom of the pan. Place in the freezer.
Add all cheesecake ingredients to a blender (preferably high-speed) and mix on high until mixture is completely smooth, stopping to scrape the sides if needed. Remove the loaf pan from the freezer and pour the cheesecake mixture over the crust. Place in the freezer overnight or until completely frozen.
When it's time, remove cheesecake from the freezer and let it sit at room temperature for about an hour. After an hour you should be able to lift the cheesecake out of the loaf pan by grabbing onto the parchment paper and pulling it out. If it doesn's seem like it's ready, wait a little longer until it can be removed without too much force.
Cut the cheesecake into 8 equal squares or 6 equal bars (see notes for more options), it's important to cut it before it's defrosted completely. If the top of the cheesecake still seems completely frozen, let it sit at room temperature for about 10 or 15 minutes more before making the topping.
Add all topping ingredients to the food processor. Make sure the coconut oil is melted but NOT hot (in the winter this is harder, right now mine is melted in the jar, but in another month it'll be solid). Pulse ingredients until mixed and beans are no longer whole. You can decide how "chunky" or fine you'd like the topping. Distribute the topping to the top of the cheesecake (it doesn't have to be completely covered, just a little spread out). Place the cheesecake into the refrigerator. When the middle is defrosted, and the topping has set, it's ready to enjoy!