Blitz oats, coconut, and dates in a food processor until finely chopped. Whilst the processor is still running, drizzle in the honey, water and add the salt. Process until the mixture begins to stick together, adding more water if needed.
Pour mixture into a lined 9 inch spring form tin and press down evenly. Leave to set in the freezer while you make your cheese cake filling.
Stir together gelatine and 2 ½ Tbsp boiling water in a small bowl. Whisk until dissolved and allow to stand for 5 minutes.
In a food processor blend the yogurt, cream cheese, vanilla extract, lemon juice, honey and freeze dried raspberry powder (if using) until well combined. While the processor is still running, add the gelatine mixture and process well.
Pour half the cheese cake filling onto the set crust then scatter the fresh or frozen raspberries on top, before covering with the remainder of the filling. Smooth out the surface with a knife and tap the outside of the tin to help settle the cheesecake filling. Chill covered, overnight.
Slice up and serve with fresh or semi-thawed frozen berries.
