I used a 20cm diameter round-shaped form. Cover the form with plastic wrap. This way the cheesecake will be removed from the form a lot easier.
Add almonds in the food processor. Pulse until smooth. Add raisins. Pulse until well combined.
Add the sticky paste in your cheesecake form. Using your hands, start pressing until the bottom and form's walls are covered.
Add cashews in the food processor. Pulse until creamy. Add psyllium husks, coconut oil, honey, a pinch of salt, vanilla and rum extracts. Process until smooth.
Add poppy seeds, psyllium husks, and golden raisins. Mix well using a spoon.
Pour the cashew cream in the cheesecake form.
Decorate the Easter cheesecake with some golden raisins.
Let it cool in the fridge for at least an hour before serving.
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